Grape & Rosemary Focaccia

Grape & Rosemary Focaccia

Grape & Rosemary Focaccia

Author's Notes

Try serving this with a fresh and crisp Chenin Blanc.


1 pound Gateway Market Pizza Dough
2 tablespoons Frantoia Extra Virgin Olive Oil
½ teaspoon sea salt, coarsely ground
1 teaspoon black pepper
½ teaspoon dried basil
2 cups organic seedless red grapes, halved
1 tablespoon fresh rosemary
1 tablespoon Parmesan cheese, grated


1. Preheat oven to 450 degrees F.

2. On a lightly floured surface, roll pizza dough into a 14-inch round with a rolling pin.

3. Transfer dough to lightly oiled pizza pan.

4. Prick the dough with a fork.

5. Cover, and let the dough rise in a warm place for about 30 minutes.

6. Cover dough with 1 tablespoon of extra virgin olive oil. Sprinkle with salt, pepper and basil. Spread halved grapes evenly across the dough. Sprinkle rosemary and Parmesan.

7. Bake 20-22 minutes OR until lightly browned.

8. Cut in squares or triangles.