Waitrose and Partners
Grape & rosemary focaccia

Grape and rosemary focaccia

An easy bread acompaniment that's a crowd pleaser. 

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseAccompaniment
  • Prepare25 mins
  • Cook40 mins
  • Total time1 hr 5 mins
  • Plusrising + proving

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 7g sachet easy bake yeast
  • 1 tbsp clear honey
  • 500g strong white plain flour
  • tsp sea salt flakes
  • 5 tbsp olive oil, plus extra for greasing
  • 400g black Sable grapes
  • 3 sprig/s rosemary, leaves picked
  • 1 tbsp granulated sugar
  • ½ coarsely ground black pepper


  1. Put the yeast in a jug with the honey. Add 300ml warm water and stir. Put the flour in a large bowl; stir in 1 tsp sea salt flakes. Make a well in the centre and pour in the yeast water and 2 tbsp oil. Slowly mix the liquid into the flour until it is all combined. If it feels on the dry side, add a splash more warm water. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and springy. Put the dough in a clean, oiled bowl, cover and leave in a warm place for 1-2 hours, until the dough has doubled in size.

  2. Turn out the proved dough into a 35cm x 25cm oiled, rimmed baking tray; knock out the air. Shape into a rectangle just smaller than the tray, loosely cover and leave in a warm place to prove for about 30-45 minutes, until roughly doubled in size. When the dough is almost ready, preheat the oven to 180˚C, gas mark 4. Put the grapes in a mixing bowl with the rosemary, sugar, pepper, 1 tbsp oil and remaining ½ tsp salt. Mix together well, then evenly press into the dough. Bake for 35-40 minutes, until golden and cooked through. Drizzle with the remaining 2 tbsp oil and leave for a few minutes before serving.


Typical values per serving when made using specific products in recipe


1,483kJ/ 352kcals



Saturated Fat












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5 out of 5 stars1 rating