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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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Overall rating (5/5)

5 out of 5 stars1 rating