Focaccia with Rosemary and Grapes
Focaccia with Rosemary and Grapes
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 248
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 549 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 1 grams
- Protein
- 6 grams
- Sugar
- 9 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 248
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 549 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 1 grams
- Protein
- 6 grams
- Sugar
- 9 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 pound pizza dough
2 tablespoons extra-virgin olive oil
Coarse sea salt, for sprinkling
1 garlic clove minced
1 shallot, cut into thinly sliced rounds
1 tablespoon fresh rosemary leaves
1/2 cup green grapes
1/2 cup red grapes
Directions
- Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
- Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
- Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
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