This Roasted Grape and Onion Sourdough Focaccia is a delicious way to expand your sweet and savory palate in a way that feels both rustic and a little elevated. It’s the kind of recipe that surprises people—in the best way—when they take that first bite.
Inspired by the Tuscan classic Schiacciata con l’uva (which translates to “crushed with grapes”), this version leans into a more modern, savory twist. The tangy depth of long-fermented sourdough pairs beautifully with roasted grapes that burst into jammy pockets of sweetness, while caramelized onions bring a rich, earthy balance.
This is one of those breads that doesn’t quite fit into a single category. It can sit proudly on a brunch table, anchor a charcuterie board, or even sneak into dessert territory depending on how you top it.
Around here, it’s a favorite for slow weekends when there’s time to let the dough develop and the kitchen fills with that irresistible bakery aroma.
Why You’ll Love This Focaccia
The magic of this recipe is in the contrast of flavors and textures.
As the focaccia bakes at high heat, the grapes soften and burst, creating little pockets of natural sweetness that seep into the airy crumb. The onions mellow and caramelize, adding depth without overpowering the bread. A drizzle of olive oil crisps the edges, while flaky salt and herbs bring everything together.
If you enjoy layering flavors, this is where you can have fun:
- Add garlic and feta for a more savory profile
- Swap in brie and a drizzle of honey for something slightly sweet
- Sprinkle crushed nuts for texture
- Finish with balsamic glaze for a bold, tangy finish
The Secret to That Perfect Texture
For that signature open, bubbly crumb, this recipe uses a long cold fermentation—up to 48 hours in the refrigerator.
This step isn’t just for texture. It also develops a deeper, slightly sour flavor that balances the sweetness of the grapes and richness of the toppings. If you’ve never tried an extended ferment before, this is a great recipe to start with—it’s forgiving and incredibly rewarding.
Roasted Grape and Onion Sourdough Focaccia
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
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
Optional Toppings:
- Fresh rosemary
- Feta or brie cheese
- Minced garlic
- Light dusting of raw sugar
- Crushed nuts like walnuts or pecans
- Raw honey
- Balsamic glaze
Instructions
How to Make Roasted Grape & Onion Focaccia
- Mix the Dough. In a large bowl, use a dough whisk to combine the sourdough starter and water. Once mixed, add the flour and salt. Stir until a shaggy dough forms.125 grams Active and Bubbly Sourdough Starter, 400 grams Water, 500 grams Bread Flour, 10 grams Salt
- Stretch and Fold. With damp hands, perform stretch and folds by lifting the dough and folding it over itself. Work your way around the dough until all sides have been folded.
- Bulk Ferment. Cover with a damp kitchen towel and let the dough rest at room temperature for 4–8 hours. Keep the towel slightly damp to prevent drying.
- Prepare the Pan. Generously coat a 9×13 pan with olive oil. Don’t be shy here—this helps create that golden, crispy crust.
- Transfer & Cold Ferment. Transfer the dough to the pan using damp hands, gently stretching it toward the edges. Cover and refrigerate for 24–48 hours.
- Final Proof. Remove from the fridge and let the dough sit at room temperature for at least 2 hours. For a thinner, more flatbread-style focaccia, you can let it proof longer—up to 12 hours.
- Dimple & Top. Using damp fingers, press deep dimples into the dough. Add grapes, onions, and any additional toppings, pressing them slightly into the surface. Drizzle with olive oil.½ Cup Grapes, ½ Cup Red Onions, Olive oil, Fresh rosemary, Feta or brie cheese, Minced garlic, Light dusting of raw sugar, Crushed nuts, Raw honey, Balsamic glaze
- Bake at 450°F until golden brown with crisp edges and a soft, airy interior. About 20-25 minutes.
Your Own Private Notes
Notes
Tips for Success
- Use plenty of olive oil
A well-oiled pan gives you that signature crispy, almost fried bottom crust. - Press toppings into the dough
This keeps grapes and onions from popping off when slicing. - Don’t rush the fermentation
The longer rest time builds flavor and improves texture. - Watch the bake, not just the clock
You’re looking for deep golden edges and a lightly crisp top.
Nutrition
Flavor Variations to Try
One of the best parts of this recipe is how easily it can be customized.
- Savory Version: Grapes, onions, rosemary, garlic, and feta
- Sweet & Rustic: Whole grapes, honey, brie, and a touch of sugar
- Fall Inspired: Add walnuts and a drizzle of balsamic glaze
- Simple & Classic: Just grapes, olive oil, and flaky salt
How to Store & Reheat
If you happen to have leftovers (which isn’t always likely), this focaccia stores well:
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Up to 4 days, though texture is best fresh
- Freezer: Wrap tightly and freeze for up to 2 months
To Reheat:
Warm slices in a 350°F oven for 8–10 minutes to bring back that crisp crust and soft interior. Avoid microwaving if possible, as it softens the texture.
Serving Ideas
This focaccia shines in so many settings:
- Alongside a cheese and charcuterie board
- Served warm at brunch with eggs and fruit
- Paired with a simple salad for lunch
- As an appetizer with wine on a cozy evening
Rustic Tuscan Inspired Sourdough Flatbread
This Roasted Grape & Onion Sourdough Focaccia is a beautiful reminder that simple, wholesome ingredients can create something truly special.
It’s rustic, a little unexpected, and full of flavor in every bite—just the kind of recipe that makes a kitchen feel like home.
