A twist on the traditional focaccia, this recipe uses whole wheat bread for an earthier flavor, but is still fluffy and delicious! Topped with roasted grapes and goat cheese, it's a wonderful appetizer or light lunch together with a salad.
![Slab of Focaccia with Roasted Grapes on parchment paper, wooden table](https://vintagekitchennotes.com/wp-content/uploads/2013/02/IMG_5823.jpg)
Before we sit down to chat and eat this amazing whole wheat focaccia I think you should go out, buy some seedless grapes, come home, roast them with the tiniest amount of olive oil, and try one. I really, really hope you'll be as amazed at their sweet flavor as I was. Almost a candy in the form of a soft grape.
Then the conversation about this whole wheat focaccia with roasted grapes and the mandatory amount of olive oil it needs will go smoothly and you'll be as excited about it as I am.
I don't remember the first time I baked or had focaccia really, but what I do remember with absolute clarity, is the first time I had focaccia that forever stayed in my mind.
Through the years I made it so many times, using so many recipes, and most of them were perfectly amazing, with a lot of olive oil that seeps into the dough and leaves a matte finish on top, and myself with an incredulous look, like where did the olive oil go?
But the flavor wouldn't be the same if all that fruity oil didn't permeate the surface of the dough, it would be more of regular bread dough with some sort of olive taste.
So I liberally drench it in olive oil, the good kind, the strong kind, because that's how I like it.
This is the first time making a whole wheat version, which includes about half bread flour.
It's difficult to achieve the sponginess of focaccia using only whole wheat flour, but I don't discard making a few tries, after all, I do make a 100% whole wheat bread with a crumb-like you wouldn't believe it, a recipe by Beth Hensperger, whose challah is the first bread I ever made.
Roasted grapes
On to the grapes, so sweet and juicy.
The first time I roasted strawberries I felt the same way. I had made a tapioca pudding with coconut milk and decided to roast a mango and strawberries after seeing it on another site. Can I roast everything from now on? It really makes things better. It puts me in a very good mood, and isn't that one of life's aims, to be happy? Let's roast then.
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Print![WHOLE WHEAT FOCACCIA WITH ROASTED GRAPES](https://vintagekitchennotes.com/wp-content/uploads/2013/02/IMG_5823.jpg)
Whole Wheat Focaccia
A more rustic focaccia than the traditional one, it's earthy and dense, with a crunchy crust and creamy crumb.
- Total Time: 3 hours 10 minutes
- Yield: 10 servings each
Ingredients
For the focaccia:
- 1 teaspoon active dry yeast
- Pinch of sugar
- ¾ cup warm water
- ½ tablespoon olive oil
- 1 cup superfine whole wheat flour
- 1 and ½ cups (about) bread or all-purpose flour
- ¾ teaspoons salt
- About ¼ cup olive oil (to sprinkle before the topping)
- 2 tablespoons fresh rosemary
- Sea salt, to sprinkle before baking
- Freshly ground black pepper
Instructions
For the focaccia:
- In the bowl of a stand mixer, stir the yeast and water with a pinch of sugar. Let stand for 5 minutes or until foamy.
- Add the olive oil and whole wheat flour. Beat with a wooden spoon until blended and attach to the mixer with the dough hook.
- Gradually add salt and bread flour, ½ cup at a time, while mixing at medium-low speed.
- Knead for about 5 minutes and check to see if it needs more flour. It should be elastic and just a bit sticky.
- If it's pooling too much in the bottom of the pan or too wet, add more bread flour, by tablespoons, until you have a velvety dough that doesn't stick but is not stiff. I prefer to err on the wet side since focaccia doesn't have to be formed into any shape, and a too-stiff dough will mean a tougher bread.
- Coat a clean bowl with olive oil, transfer dough, turn to coat in the oil, cover and let rise until doubled at room temperature, about 1 to 1 ¼ hours.
- Oil two 9x13x2 inch baking pans. Preheat oven to 400ºF/200°C.
- Transfer dough to a barely floured board.
- Gather it and place it inside the pan. With oiled hands, press toward the borders until you fill the whole pan. If the dough resists, wait a few minutes and then stretch again with your fingers.
- Liberally sprinkle the dough with about ¼ cup olive oil, scatter rosemary on top and sprinkle sea salt to taste.
- Let it rise, loosely covered with plastic wrap, until almost doubled, 35 to 45 minutes.
- Dimple the dough with your fingers, making indentations, and bake for about 20 minutes until golden and the top is dry and crusty. When tapped on the bottom, it should sound hollow.
- Let cool on a wire rack for 5 minutes, remove from the pan and transfer to a wooden surface.
- Cut into squares and serve. You can drizzle it lightly with olive oil and sprinkle with black pepper to taste.
Notes
You can use all white flour and make traditional focaccia.
Freezing: I wrap it tightly, first in plastic and then in foil, and freeze it for a few months. Then, I defrost it in a low oven.
Serve it with feta cheese and roasted grapes: mix 4 cups seedless grapes (the sweeter, the better) with 1-2 teaspoons of olive oil, rolling them around to coat. Bake for 20 to 30 minutes in a 350°F oven, until they just begin to collapse and brown. Store in an airtight container in the fridge.
- Prep Time: 30 minutes
- Rising times: 2 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
jovaliquilts says
The first focaccia I have a vivid memory of eating was in Napa Valley during harvest season, and the grapes were baked with it. I could have made it the whole meal! Thanks for the recipe, I will definitely try it.
Laura (Tutti Dolci) says
Beautiful focaccia, I love your roasted grape topping!
Mary Hirsch says
This was an interesting Post. No, I am not in the habit of roasting my fruit but, like always, I will try anything. And, focaccia is always a treat for me, whether I make it myself or buy it at a bakery. I am trying to integrate whole wheat flour into more of my baking but need to spend a little more time in my kitchen before I get that every-changing formula perfected. Besides being delicious, your focaccia photographs were lovely.
Deb says
Roasting grapes makes them all the sweeter! Paired with feta atop the impressive focaccia I imagine every bite is just scrumptious!