Rosemary Focaccia with Stewed Grapes and Olives Recipe
Photo: Hector Manuel Sanchez; Prop Styling: Lauren Smith Ford; Food Styling: Tina Bell Stamos
Making your own bread at home might sound intimidating, but this simple Rosemary Focaccia recipe will turn you into a full-time bread-baker. Even though the homemade dough needs time to rise, this bread recipe isn’t extremely time-intensive, especially for how decadent it tastes. This rosemary focaccia pairs perfectly with our Stewed Grapes and Olives, which test kitchen professionals called “life-changing,” and the serving sizes are ideal for a large dinner party or buffet-style gathering. One test kitchen professional recommends dipping the focaccia in the grape cooking liquid from the stewed grapes “for a taste of heaven.” Heaven, here we come.
How to Make It
Step 1
Place yeast in a large bowl. Add water and honey; let stand until foamy, 5 to 10 minutes. Add milk, kosher salt, and 1/4 cup of the oil to yeast mixture; stir to combine. Add flour; stir with a wooden spoon until no dry spots remain and a shaggy dough forms. (You may need to knead gently with your hands to help the dough stick together.) Cover bowl with a clean dish towel or plastic wrap; set aside in a warm place free from drafts until doubled in size, about 1 hour.
Step 2
Preheat oven to 425°F with oven rack in middle of oven. Place 1/4 cup of the oil in a rimmed baking sheet. Turn dough out onto prepared pan; turn to coat dough in oil. Using your fingertips, gently spread dough toward edges of pan. (Dough will not reach all the way to edges.) Let stand 15 minutes.
Step 3
Using your fingertips, press dough gently toward edges of pan. (Dough should almost fit.) Sprinkle dough evenly with rosemary leaves and flaky sea salt. Bake in preheated oven until golden brown, 18 to 20 minutes. Transfer focaccia to a wire rack; brush with remaining 2 tablespoons oil. Cut into squares, or tear into pieces. Serve with Stewed Grapes and Olives.
