If you’re looking to grow your sweet & savory palette, this Roasted Grape and Onion Sourdough Focaccia is the answer.
This is a less traditional take on the Tuscan flatbread Schiacciata con l’uva, meaning “crushed with grapes.”
The tang of a long-fermented dough, the jammy sweetness of roasted grapes, and the deep, earthy richness of caramelized onions make this perfect for those who crave a sophisticated balance of flavors. Depending on the toppings you choose, it’s a bread that blurs the lines between appetizer and dessert, making it just as suitable for a slow Sunday brunch as it is for a weekend charcuterie board.
One bite of the crispy, olive-oil-soaked crust paired with a burst of warm fruit and savory onion, and you’ll realize that this simple dish is the perfect addition to any meal.
It really is a match made in heaven! As the focaccia bakes at high heat, the red grapes burst, creating pockets of natural “jam” that seep into the crumb. Meanwhile, the sliced onions soften and sweeten, perfectly balancing the herbaceous punch of fresh rosemary and the crunch of sea salt.
Why This Recipe Works
This recipe comes together so beautifully because each element plays an important role:
- Long fermentation builds flavor – The 24–48 hour cold rest allows the sourdough to develop a deep, tangy complexity.
- High hydration dough = airy crumb – The wetter dough creates those signature bubbles and soft interior.
- Grapes + onions balance each other – Sweet, jammy grapes contrast with savory, caramelized onions.
- Olive oil creates texture – A generous amount gives you that crisp, golden bottom and rich flavor.
- High heat baking locks it all in – A hot oven ensures a crisp crust with a chewy inside.
Rustic Roasted Grape and Onion Sourdough Focaccia
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Equipment
Ingredients
- 125 grams Active and Bubbly Sourdough Starter
- 400 grams Water
- 500 grams Bread Flour
- 10 grams Salt
- ½ Cup Grapes halved or 1 cup whole grapes for a jammier texture
- ½ Cup Red Onions thinly sliced
- Olive oil for the pan and drizzling
Instructions
- Using a dough whisk, mix together 125g starter and 400g water. Once incorporated, add 500g bread flour and 10g salt.125 grams Active and Bubbly Sourdough Starter, 400 grams Water, 500 grams Bread Flour, 10 grams Salt
- Perform stretch and folds with damp hands by grabbing underneath the dough and pulling up, then folding it over itself. Continue until all sides are folded.
- Cover with a clean damp cotton towel and let bulk ferment for 4–8 hours. Keep the towel damp as needed.
- Oil a 9×13 pan generously to prevent sticking.
- Add the dough with damp hands, gently stretching it toward the edges. Cover and refrigerate for 24–48 hours.
- Remove from the fridge and let rest at room temperature for at least 2 hours. For a thinner focaccia, you can let it proof longer (up to 12 hours).
- When you are ready to bake, create dimples with damp fingers by pressing them into the dough. You will see bubbles rise to the surface at this point, you can either leave these as they often create crunchy sections once baked, or you can feel free to pop some of these if you prefer your focaccia to be more uniform.
- Add toppings, pressing them in a bit. Drizzle with olive oil, and bake at 450°F until golden brown.½ Cup Grapes, ½ Cup Red Onions, Olive oil
Notes
Recipe Tips
- Don’t skimp on the olive oil—it’s key for that crispy, golden crust.
- Press grapes and onions slightly into the dough so they stay in place when slicing.
- Wet or oil your hands to prevent sticking when handling the dough.
- If your kitchen is cooler, your bulk fermentation may take closer to 8 hours.
- Watch for visual cues—bubbles and puffiness matter more than strict timing.
Rosemary, feta or brie cheese, minced garlic, a light dusting of raw sugar, crushed nuts, raw honey, balsamic drizzle, etc.
Recipe Details
Prep Time: 20 minutes(mixing + stretch and folds) Bulk Fermentation: 4–8 hours Cold Fermentation: 24–48 hours Final Proof: 2–12 hours Bake Time: 20–30 minutes Total Time: 30–60 hours (mostly hands-off time) Servings: 10–12 slices (depending on how large you cut them)
Nutrition
Sweet and Savory Focaccia
My favorite additions are garlic and feta crumbles, which lead to a more savory balance. Of course, you can lean towards a more sweet flavor profile by keeping the grapes whole, which creates a more jammy texture, as well as swapping the savory toppings for a sweeter combination.
For that signature open, bubbly crumb, we recommend a 48-hour cold fermentation. This long rest in the fridge develops a complex, sour depth that stands up beautifully against the bold toppings.
Whether you’re serving this as a centerpiece for a wine and cheese night or just enjoying a thick slice with your morning brunch, this focaccia is proof that simple ingredients can create something truly extraordinary.
Recipe Variations
- Savory Style: Grapes, onions, rosemary, garlic, and feta
- Sweet Twist: Whole grapes, honey, brie, and a light sprinkle of sugar
- Fall Flavor: Add walnuts or pecans with a balsamic drizzle
- Simple Classic: Grapes, olive oil, and flaky salt
- Flatbread Style: Let the final proof go longer for a thinner, crispier texture
What to Serve with Focaccia
This bread is incredibly versatile and pairs well with:
- Cheese and charcuterie boards
- Fresh salads with vinaigrette
- Roasted meats or grilled chicken
- Soups like tomato or butternut squash
- A simple brunch spread with eggs and fruit
Storage
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 4 days (though best texture is fresh)
- Freeze tightly wrapped for up to 2 months
Reheating
- Oven (best method): 350°F for 8–10 minutes
- Toaster oven: Great for smaller slices
- Avoid microwaving if possible, as it softens the crust
Tuscan Flatbread
If you’ve been wanting to try something new with your sourdough, this is a wonderful place to start. It’s flexible, forgiving, and easy to make your own.
Sometimes the best recipes are the ones that let simple ingredients shine. This focaccia is just that—honest, homemade, and full of flavor in every bite.
It’s proof that a humble loaf of bread can truly be something extraordinary.
Delicious comfort food if you love bread.