Grape & Rosemary Focaccia with Brown Butter & Feta Cheese

This Grape & Rosemary Focaccia with Brown Butter & Feta Cheese is such a delightful treat! Imagine walking into your kitchen and being greeted by the mouthwatering aroma of freshly baked bread mingling with sweet grapes and fragrant rosemary. It’s a beautiful blend that celebrates the flavors of the season. As you embark on this baking adventure, you’ll find that it’s not just about the end product, but the experience along the way. Creating homemade focaccia is surprisingly easy and so rewarding. Plus, it can be served in so many ways—from appetizers to side dishes. Whether you’re gearing up for a gathering with friends or just lounging at home, this recipe will surely impress. Get ready to whisk up something extraordinary, and don’t forget to savor every bite of this golden, fluffy wonder!

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Why This Recipe Works

This Grape & Rosemary Focaccia with Brown Butter & Feta Cheese combines the rich flavors of seasonal ingredients, transforming a traditional Italian bread into a uniquely delightful experience. The surprising combination of sweet grapes, aromatic rosemary, and the savory edge of feta cheese harmonizes to create a loaf that captures the essence of comfort food.

Why You’ll Love This Grape & Rosemary Focaccia with Brown Butter & Feta Cheese

Not only is this focaccia visually stunning, but it also delivers a delicious balance of textures. With a golden crust, a soft and airy interior, and an exquisite mix of savory and sweet flavors, this recipe is perfect for any occasion—whether as an appetizer, side dish, or an indulgent snack.

Ingredients

• 4 cups all-purpose flour (500 grams)
• 2 ¼ teaspoons instant or active yeast (7 grams)
• 2 teaspoons fine sea salt (10 grams)
• 1 ⅔ cups warm water (400 grams)
• 2 tablespoons olive oil, plus more for greasing and finishing
• 4 tablespoons unsalted butter (57 grams), browned
• 1 heaping tablespoon fresh rosemary leaves, roughly chopped
• 1 to 1½ cups red seedless grapes (150-200 grams), halved if large
• ⅓ cup crumbled feta cheese (50-60 grams)
• Black pepper, to taste
• Flaky sea salt, to taste
• Honey, to drizzle

Making Grape & Rosemary Focaccia with Brown Butter & Feta Cheese

Mixing the Dough

To start, grab a large bowl and whisk together the all-purpose flour, instant yeast, and fine sea salt. This step ensures you have a well-combined mixture. If you’re going with active dry yeast, let it bloom in warm water first for about 5-10 minutes until it gets all frothy. After that, mix it in with the flour and salt. Next, add the warm water and olive oil, stirring with a wooden spoon. You want to create a shaggy dough that doesn’t have dry streaks.

Letting the Dough Rise

Once your dough is mixed, cover the bowl with a clean kitchen towel and let it rise at room temperature for 1½ to 2 hours. It should double in size. If you have the patience, putting it in the fridge overnight allows for a slower rise, which enhances the flavor, making it even more delicious!

Preparing the Pan

Now, let’s prepare the baking pan! Generously grease your 9×13-inch baking pan with some olive oil. After the dough has risen, gently punch it down. Scrape it into your prepared pan and stretch it to fit the edges. Let it rest for another 35-45 minutes. During this time, it should get all bubbly and puffy.

Making the Brown Butter

While the dough is resting, let’s make that amazing brown butter! In a small saucepan, melt the unsalted butter over medium heat. Keep an eye on it! Once it starts to foam, add in the chopped rosemary. Continue cooking until the butter turns a golden brown and starts releasing a nutty aroma. Isn’t that smell incredible? Remove it from the heat and let it cool a little.

Prepping for Baking

Before baking, preheat your oven to 450°F (232°C). Now, drizzle a bit more olive oil over the dough’s surface. Using oiled fingers, create deep dimples all over the top. This helps make that amazing texture. Spoon the warm brown butter and rosemary mixture over the dough, and then gently press in the halved grapes. Don’t forget to scatter the crumbled feta on top. Just a little cracked black pepper and flaky sea salt will elevate the flavors even more!

Baking the Focaccia

Now it’s time to bake! Place your focaccia in the preheated oven and bake for 25-30 minutes. You want it to turn that lovely golden brown and crisp up around the edges. When it’s done, let it cool in the pan for about 10 minutes before moving it to a wire rack. For an extra touch, drizzle lightly with honey just before serving.

Serving Suggestions

This Grape & Rosemary Focaccia is best served warm. It goes wonderfully with a fresh salad or can stand alone as an elegant appetizer next to a charcuterie board. Pair it with a nice glass of white wine or refreshing sparkling water for a delightful experience.

Tips for Success

• Make sure your water is warm, not hot; hot water can kill the yeast.
• Allow ample time for each rise to develop great flavor and texture.
• Feel free to experiment with various herbs or cheeses based on your personal taste.

Variations

• You can substitute different fruits, like figs or pears, for a unique flavor twist.
• Consider adding nuts like walnuts or pistachios for an extra crunch.
• Pair it with a spread of herbed goat cheese for a complementary flavor.

Storage Tips

To store leftovers, keep the focaccia in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to a month. When you’re ready to enjoy again, just reheat it in the oven for that fabulous texture.

Pairing Ideas

Enjoy slices of focaccia for lunch with a light salad or make it a side dish with grilled meats. Serve it with olive oil for dipping or top it with your favorite spreads for a generous appetizer platter.

FAQs

Q1: Can I use bread flour instead of all-purpose flour?
A1: Yes! Bread flour will result in a slightly chewier texture, which is nice in focaccia.

Q2: How do I know when the focaccia is fully baked?
A2: Look for a golden brown top and firm edges. Checking the internal temperature can help too; it should reach around 190°F (88°C).

Q3: Can this be made vegan?
A3: Certainly! Switch the unsalted butter for vegan butter and skip the feta or use a plant-based version.

Q4: What if I can’t find fresh rosemary?
A4: You can use dried rosemary, but reduce the amount since it’s more focused in flavor.

Q5: How do I make the focaccia a day ahead?
A5: Prepare it until the second rise, then cover and refrigerate overnight. Allow it to come to room temperature before baking.

This Grape & Rosemary Focaccia with Brown Butter & Feta Cheese is perfect for any gathering or as a comforting snack at home. The interplay of flavors and textures shows that homemade bread can elevate any meal. So roll up your sleeves and enjoy the aromatic journey of baking this delectable focaccia!

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