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Grape and Rosemary Focaccia

 
Grape and Rosemary Focaccia
Image ©
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.2

$0.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

24 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan bread Mediterranean,Italian,European
spoonacular Score:52%

Spoonacular Score: 52%

 

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Grape and Rosemary Focaccian at home. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 131 calories. For 20 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe from Foodista requires water, grapes, olive oil, and olive oil. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. 1 person were impressed by this recipe. It works well as a bread. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Grape Focaccia With Rosemary, Grape-Rosemary Focaccia, and Grape Focaccia With Rosemary are very similar to this recipe.

Focaccia works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Antinori Badia a Passignano Chianti Classico Gran Selezione

The wine, one with an important impact, shows an intense ruby red in its tonality. It is complex on the nose with aromas of red berry fruit, raspberries, blackberries, and ripe cherries in addition to its notes of spice and licorice on the finish. The flavors are ripe and sweet and are sustained by substantial tannins, round and ample in support of the supple and velvety structure. Long and persistent, its tonic acidity is a classic characteristic of the Sangiovese cultivated at the Badia a Passignano.

» Get this wine on Wine.com

Ingredients

Servings:
4.5 cups
4.5 cups flour
flour
20
20 grapes
grapes
2 tsps
2 tsps yeast
yeast
0.5 cup
0.5 cup olive oil
olive oil
6 Tbsps
6 Tbsps olive oil
olive oil
2
2 fresh springs rosemary
fresh springs rosemary
2 tsps
2 tsps salt
salt
1 Tbsp
1 Tbsp sourdough starter
sourdough starter
2 cups
2 cups water
water
4.5 cups flour
4.5 cups
flour
20 grapes
20
grapes
2 tsps yeast
2 tsps
yeast
0.5 cup olive oil
0.5 cup
olive oil
6 Tbsps olive oil
6 Tbsps
olive oil
2 fresh springs rosemary
2
fresh springs rosemary
2 tsps salt
2 tsps
salt
1 Tbsp sourdough starter
1 Tbsp
sourdough starter
2 cups water
2 cups
water

Equipment

baking sheet
baking sheet
mixing bowl
mixing bowl
stand mixer
stand mixer
oven
oven
frying pan
frying pan
baking sheet
baking sheet
mixing bowl
mixing bowl
stand mixer
stand mixer
oven
oven
frying pan
frying pan


Instructions

  1. Mix flour, yeast and salt in large mixing bowl
  2. In a separate bowl mix water, olive oil and starter if using
  3. Pour the liquids over the dry ingredients and mix with hands (or stand mixer) to incorporate. The dough will be shaggy at first, but keep mixing and it will come together. Add up to an extra cup of flour of it seems to sticky.
  4. Transfer the dough to a clear container (so you can check the rising) and place in a warm, draft free place.
  5. Every hour or so check on the dough. If its risen above your container fold it over its self by using damp hands to pull dough from the bottom of the mass up and over onto the top. Let it proof and fold it over its self for around 6 hours. Or you can refrigerate the dough overnight to develop a deeper flavor. It will look like this when ready:
  6. Pour 1/4 cup of olive oil into a rimmed 11 x 17 inch baking sheet. Pour the dough out onto the pan as well.
  7. Pour an additional 1/4 cup of olive oil over the dough and use your fingers to spread the dough out as much as possible. Let the dough relax for 10 minutes and continue to spread the dough out.
  8. Place the grapes and rosemary on the focaccia ( I recommend cut side up, as the ones I had with the Skin up burnt)
  9. Preheat the oven to 500 F and let the dough rise for about 30 minutes while the oven heats. Bake focaccia untill crisp and golden brown about 25 to 30 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.20
Ingredient
4.5 cups flour
20 grapes
2 teaspoons yeast
½ cups olive oil
6 Tablespoons olive oil
2 fresh springs rosemary
2 teaspoons salt
1 tablespoon sourdough starter
Price
$0.75
$0.44
$1.07
$1.29
$1.00
$0.25
$0.01
$0.03
$4.85

Nutritional Information

Quickview
131 Calories
2g Protein
4g Total Fat
19g Carbs
8% Health Score
Limit These
Calories
131k
7%

Fat
4g
7%

  Saturated Fat
0.66g
4%

Carbohydrates
19g
6%

  Sugar
0.71g
1%

Cholesterol
0.0mg
0%

Sodium
195mg
9%

Get Enough Of These
Protein
2g
6%

Vitamin B1
0.3mg
20%

Folate
66µg
17%

Selenium
8µg
11%

Vitamin B2
0.16mg
9%

Vitamin B3
1mg
9%

Manganese
0.17mg
8%

Iron
1mg
6%

Vitamin E
0.66mg
4%

Fiber
0.96g
4%

Phosphorus
32mg
3%

Vitamin K
3µg
3%

Vitamin B5
0.24mg
2%

Copper
0.05mg
2%

Zinc
0.25mg
2%

Magnesium
6mg
2%

Vitamin B6
0.03mg
1%

Potassium
43mg
1%

covered percent of daily need

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