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The topping on this fast grape-rosemary focaccia recipe is a sweet/salty combination of grapes, Parmesan cheese and rosemary. Serve it instead of dinner rolls or as an appetizer, or cut it in half for an out-of-this-world turkey or ham sandwich.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2013

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Recipe Summary test

total:
35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray.

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  • Working on a lightly floured surface, pat and stretch dough with damp hands into a 10-by-12-inch oval. If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again. Transfer to the prepared baking sheet.

  • Drizzle oil over the dough; sprinkle with Parmesan and rosemary. Arrange grapes on top and press lightly into the dough.

  • Bake the focaccia until golden around the edges and some of the grapes have burst, 18 to 25 minutes. Let cool at least 5 minutes before serving. (The grapes will be very hot inside.)

Tips

To make quick focaccia, we use prepared whole-wheat pizza dough. Look for it at your supermarket, fresh or frozen and without any hydrogenated oils.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

121 calories; protein 4.1g; carbohydrates 19.3g; dietary fiber 0.9g; sugars 4.6g; fat 4.1g; saturated fat 0.8g; cholesterol 2.4mg; vitamin a iu 48.8IU; vitamin c 0.8mg; folate 0.9mcg; calcium 44.7mg; iron 0.1mg; magnesium 3.6mg; potassium 52.1mg; sodium 156.5mg; added sugar 1g.
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