Grape & Rosemary Focaccia with Brown Butter & Feta Cheese
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.
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 9x13-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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