It doesn’t get much better than the aroma of freshly baked bread coasting through the house. While it’s generally sourdough that lures my family in, the rich scent of savory olive oil and rosemary prompt the question of how soon they can dive in. The subtly crisp outside and fluffy middle, always keeps them coming for seconds. Leaning into the seasons, autumn invites the grapes to shine, adding a delicate sweetness and jammy texture as a wonderful contrast to this salty and savory bread. The earthiness from the rosemary is the perfect balance, making this the ultimate fall focaccia.

There’s a simple beauty in mixing a few ingredients and when combined, in only a short period of time, dough rises and when baked creates a comforting nibble no one can deny. This fall focaccia makes for an effortless appetizer, and with only the accompaniment of olive oil necessary, it encompasses an elevated ease that makes our Friday family bites even more special.

Ingredients:

• 4 cups bread flour
• 2 teaspoons active dry yeast
• 1 ½ teaspoons salt
• 2 cups warm water
• ¼ cup olive oil

In a stand mixer with a dough hook attachment, add the flour to the mixing bowl. On a low speed, add the yeast, then the salt, water and olive oil, all separately. Over the course of five minutes, stop the mixer several times to ensure all of the flour is incorporated. The dough will be wet and sticky. Remove the hook attachment and remove the bowl from the stand. Cover the bowl with plastic wrap and allow the dough to rise for 1 hour, until it at least doubles in size.

Remaining ingredients:

• 4 Tablespoons olive oil
• ¼ cup rosemary, chopped
• 1 ½ cups red, seedless grapes
• 1 Tablespoon Sea salt

In a 16 x 12.5 baking dish (I used an Emile Henry focaccia pan), add 2 tablespoons of the olive oil and brush into the dish, making sure it’s coated. With oily hands, pull the dough from the bowl and gently spread into the pan with your fingers. Cover with plastic wrap and allow to rise for 1 hour.

Preheat the oven to 400°F.

Gently with your fingers, tap indents into the dough in the pan. Spread the rosemary, salt and grapes evenly on top of the bread. Drizzle with the remaining 2 tablespoons of olive oil. Bake for 30-35 minutes until the top is a crispy, golden brown.

Allow to cool for 10 minutes and serve with olive oil.

Enjoy!