Roasted Grape, Rosemary & Ricotta Salata Focaccia

Roasted Grape, Rosemary & Ricotta Salata Focaccia ingredients

• 3.5 cups All-purpose flour
• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1.5 cups Red or black seedless grapes
• 1 tbsp Fresh rosemary, finely chopped
• 2-3 Fresh rosemary sprigs (for garnish)
• 4 oz Ricotta Salata cheese, crumbled or shaved
• 1 tbsp Extra virgin olive oil (for roasting grapes)
• 2 tbsp Balsamic glaze (optional)
• 1/2 tsp Flaky sea salt

How to make Roasted Grape, Rosemary & Ricotta Salata Focaccia

1. Prepare the Dough: In a large bowl, combine the 1.5 cups of warm water, 2.25 tsp of active dry yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Stir in the 1/4 cup of olive oil and 1.5 tsp of fine sea salt. Gradually add the 3.5 cups of all-purpose flour, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms.
2. First Proof: Drizzle a clean, large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
3. Roast the Grapes: While the dough rises, preheat a small oven or toaster oven to 400°F (200°C). Toss the 1.5 cups of grapes with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until softened and slightly burst. Let cool completely.
4. Prepare Pan: Drizzle a generous 2 tablespoons of olive oil into a 9x13-inch baking pan. Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, being careful not to deflate it completely. If it springs back, let it rest for 10 minutes, then continue stretching.
5. Second Proof & Dimpling: Cover the pan loosely with plastic wrap and let the dough rise for another 30-60 minutes, or until noticeably puffy. Preheat your main oven to 400°F (200°C) during the last 15 minutes of proofing.
6. Add Toppings (Pre-bake): Gently press your fingertips all over the dough to create deep dimples. Evenly distribute the roasted grapes over the dimpled dough. Sprinkle with 1 tablespoon of finely chopped fresh rosemary and a generous pinch of 1/2 tsp flaky sea salt.
7. Bake: Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The internal temperature should be around 200-210°F (93-99°C).
8. Finish and Serve: Remove the focaccia from the oven. Immediately crumble or shave the 4 oz of Ricotta Salata over the hot focaccia. If using, drizzle with 2 tablespoons of balsamic glaze. Garnish with a few fresh rosemary sprigs. Let the focaccia cool slightly in the pan for 10 minutes before transferring it to a cutting board and slicing. Serve warm or at room temperature.

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