There are few things more satisfying than a homemade loaf of focaccia – golden, crisp-edged, and pillowy on the inside. This Grape & Rosemary Focaccia with Brown Butter & Feta Cheese is everything I want in a savory bake as summer fades into fall: deeply flavorful, slightly unexpected, and deceptively easy to make.

The grapes roast into jammy little bursts, while rosemary sizzles in browned butter to create a rich, aromatic topping that soaks into the dough as it bakes. The base is a no-knead yeasted dough that comes together in one bowl – no mixer or kneading required. Crumbled feta adds the perfect salty bite, and a drizzle of honey balances everything with just a touch of sweetness. It’s simple to make, but delivers complex flavor in every bite.

Ingredient notes & substitutions

See the recipe card at the end of this post for the full ingredient list & quantities.

  • All purpose flour provides a soft but structured base for the dough. You can substitute bread flour for a slightly chewier texture if preferred.
  • Instant yeast keeps the rise time efficient. If you’re using active dry yeast instead, dissolve it in the warm water before mixing.
  • Fine sea salt adds flavor to the dough. Flaky sea salt can be used for finishing.
  • Water hydrates the dough. This recipe uses 400g water to 500g flour, which is about 80% hydration – perfect for that soft, bubbly crumb without being too hard to handle.
  • Olive oil enriches the dough and gives it that classic focaccia texture and flavor. You’ll also use extra for greasing and finishing.
  • Unsalted butter is browned with rosemary for a deeply flavorful, aromatic topping.
  • Fresh rosemary is toasted in butter instead of mixed into the dough, which brings out its natural oils and infuses the topping with its flavor.
  • Red grapes roast into jammy pockets of sweetness that balance the savory notes in the dough. I usually halve them!
  • Feta cheese (not shown, oops) adds a creamy, salty contrast that plays perfectly against the sweet grapes.
  • Honey is optional but highly recommended. Drizzling it on after baking ties everything together!

Step by step instructions

See the recipe card at the end of this post for the full recipe instructions.

STEP 1: Whisk dry ingredients. In a large bowl, whisk together the flour, yeast, and salt until well combined.

STEP 2: Add wet ingredients. Pour in the water and olive oil. Use a wooden spoon or spatula to mix until a shaggy dough forms and no dry streaks of flour remain.

STEP 3: Let rise. Continue mixing just until everything is incorporated – the dough will be wet, sticky, and slightly lumpy, which is exactly what we want. Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 1½ to 2 hours, or until doubled in size. Alternatively, cover and refrigerate overnight for a slower rise.

STEP 4: Transfer to pan for second rise. After the first rise, punch down the dough to release the air. Generously coat a 9×13-inch pan with olive oil. Scrape the dough into the pan and gently spread it out. It won’t fill the entire pan yet – that’s okay. Cover and let rise again for approximately 45 minutes, until visibly puffy.

STEP 5: Brown the butter. While the dough relaxes, melt the butter in a small saucepan, then add the rosemary. Toast the butter until it’s golden & brown bits are on the bottom of the pan. Set aside to cool slightly.

STEP 6: Dimple the dough. Drizzle with a little olive oil and use oiled fingers to press deep dimples all over the surface of the dough.

STEP 7: Add toppings. Spoon the brown butter rosemary mixture evenly over the top. Then gently press the grapes into the dough. Scatter the feta cheese. Top with black pepper & salt to taste.

STEP 8: Bake! Bake the focaccia at 450F for 25–30 minutes, or until golden brown on top and crisp around the edges. Let it cool in the pan for 5–10 minutes, then transfer to a wire rack.

Recipe FAQ

Can I make the dough ahead of time?

Yes! This recipe works beautifully with an overnight rise. Just mix the dough, cover, and refrigerate for 8–24 hours. Let it come to room temperature (about 30–45 minutes) before transferring to the pan for the second rise.

Can I use active dry yeast instead of instant?

Definitely. If using active dry yeast, bloom it first in the warm water (let it sit for about 5–10 minutes until foamy) before adding it to the flour and salt.

Do I need a mixer?

Nope! This is a no-knead dough – everything can be mixed by hand with a bowl and spoon. It’s super beginner-friendly.

My dough is really wet – is that normal?

Yes. This is a high-hydration dough, which is what gives focaccia that soft, airy crumb. It should feel sticky and loose before the first rise, but it becomes much easier to handle after resting.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Have you tried this recipe?

I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! 

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5 from 2 ratings

Grape & Rosemary Focaccia with Brown Butter & Feta Cheese

Author: Jess Italiano
There are few things more satisfying than a homemade loaf of focaccia – golden, crisp-edged, and pillowy on the inside. This Grape & Rosemary Focaccia with Brown Butter & Feta Cheese is everything I want in a savory bake as summer fades into fall: deeply flavorful, slightly unexpected, and deceptively easy to make.
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Ingredients
 

Dough

  • 500 grams (4 cups) all purpose flour
  • 7 grams (2 ¼ teaspoons) instant or active yeast, one standard packet
  • 10 grams (2 teaspoons) fine sea salt
  • 400 grams (1 2/3 cups) warm water
  • 2 tablespoons olive oil, plus more for greasing and finishing

Topping

  • 57 grams (4 tablespoons) unsalted butter, browned
  • 1 heaping tablespoon fresh rosemary leaves, roughly chopped
  • 150-200 grams (1-1 1/2 cups) red seedless grapes, halved if large
  • 50-60 grams (1/3 cup) crumbled feta cheese
  • black pepper, to taste
  • flaky sea salt, to taste
  • honey, to drizzle

Instructions
 

  • In a large bowl, whisk together the flour, instant yeast, and salt until well combined. If using active dry yeast, bloom it first in the warm water (let it sit for about 5–10 minutes until foamy) before adding it to the flour and salt.
    500 grams all purpose flour, 7 grams instant or active yeast, 10 grams fine sea salt
  • Pour in the warm water and olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms and no dry streaks remain.
    400 grams warm water, 2 tablespoons olive oil
  • The dough will be sticky and wet, which is perfect. Cover and let rise at room temperature for 1½ to 2 hours, or until doubled in size. Alternatively, cover and refrigerate overnight for a slower rise.
  • Generously oil a 9×13-inch pan. After the first rise, gently punch down the dough and scrape it into the pan. Gently stretch it to the edges. Let it rest for approximately 35-45 minutes for a second rise until doubled in size & bubbly.
  • While the dough rests, melt the butter in a small saucepan over medium heat. Once fully melted, add the chopped rosemary and continue cooking, stirring often. The butter will foam, then begin to brown – you’ll see golden bits forming at the bottom and smell a nutty, toasty aroma. Once browned, remove from heat and let cool slightly.
    57 grams unsalted butter, 1 heaping tablespoon fresh rosemary leaves
  • Once ready to bake, preheat the oven to 450F. Drizzle a little olive oil over the surface. Use oiled fingers to press deep dimples all over the dough.
  • Spoon the brown butter and rosemary mixture across the surface and gently press the grapes into the dough. Scatter the feta, then add cracked black pepper & salt to taste (I like using flaky sea salt!)
    150-200 grams red seedless grapes, 50-60 grams crumbled feta cheese, black pepper, flaky sea salt
  • Bake at 450F for 25–30 minutes, or until golden brown and crisp on the edges. Cool in the pan for 10 minutes, then transfer to a wire rack. If desired, drizzle with honey just before serving.
    honey
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