Grapes and wheat have been part of our lives since the dawn of human civilisation. This focaccia is incredibly simple to make, and the sweetness of the grapes against salty Parmigiano Reggiano is a fantastic combination.






Skill level

Average: 3.5 (77 votes)


  • 600 g (4 cups) strong bread flour, plus extra for dusting
  • 2 tsp instant dried yeast
  • 2 tsp sea salt flakes
  • 60 ml (¼ cup) extra virgin olive oil, plus extra for greasing and drizzling
  • 400 ml lukewarm water
  • 200 g seedless red grapes, halved if large
  • ¼ cup rosemary sprigs
  • Parmigiano Reggiano, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Proving time 1 hour 20 minutes

Combine the flour, yeast and 1 tsp of the salt in a large bowl and stir to combine. In a separate bowl or jug, combine the oil and warm water. Make a well in the centre of the flour mixture. Gradually add the oil mixture to the dry ingredients, stirring with a fork until the dough forms a shaggy ball. Tip the dough out onto a lightly floured board or bench and knead for about 5 minutes until the dough is smooth and elastic. Place the dough into a greased bowl and roll it around to coat in the oil. Cover with a tea towel and allow the dough to prove in a warm, draught-free place for 1 hour or until doubled in size.

Generously grease a 20cm x 30cm baking pan. Punch down the dough, then press it into the pan, pressing into the dough with your fingertips to leave small indentations. Push the grapes and rosemary sprigs into the dough, then drizzle generously with olive oil and scatter with the remaining salt.

Preheat the oven to 200°C. Meanwhile, allow the dough to prove for a further 20 minutes. Bake the focaccia for 25 minutes or until golden and cooked through.

Serve with chunks of Parmigiano Reggiano and olive oil.