• Concord Grape Focaccia

    Photo by Kitchen Heals Soul

    Our love for concord grapes started as children. We have fond memories of walking around the orchard and eating them fresh from the vine, tasting the tart juices explode in our mouths.

    While we still love eating them fresh, we’ve been seeing recipes that use concord grapes in ways we never would have imagined (thankfully there are culinary daring people out there pushing the boundaries). One particular recipe caught our attention and we new instantly we had to try making it ourselves: concord grape focaccia. While it doesn’t seem foreign to put grape jelly on bread, the idea of baking full concord grapes into the bread itself struck us as unique. With the addition of rosemary, we knew that this bread was going to have to be enjoyed as a savory side.

    The most daunting task of preparing this recipe was making the bread itself (we are not bakers, far from it). We thought about outsourcing the dough at first, but opted to at least give making the dough a try. We found a pizza dough recipe online, collected the required ingredients, and 2 hours later had a sad looking ball of dough. BUT WE MADE IT! And in our minds, that transformed the dough into something beautiful.

    The rest of the recipe was easy. We shaped the dough into something that looked like a focaccia loaf, cut up the fresh rosemary, and squished the grapes into the unbaked focaccia. After in the oven, it was ready to be enjoyed. And just so you know, we decided to enjoy the warm focaccia by dipping it into a balsamic vinegar and oil mixture – something we would highly recommend.

    If you do give this recipe a try, take a photo and tag us in it. You can find us on Instagram, Twitter, and Facebook.

    Concord Grape Focaccia Recipe

    Prep time: 10 mins Cook time: 30 mins Total time: 40 mins  Serves: 4


    • 454 g (1 pound) homemade pizza dough
    • 200-300 g Concord grapes
    • 25 g olive oil
    • 2 tbsp granulated sugar
    • 2 branches rosemary
    • 2 tsp turbinado sugar


    1. Spread/roll the pizza dough until it's about ½ inch thick then transfer to a parchment lined baking sheet. Cover and let rise 10 minutes.
    2. Drizzle the olive oil over top and massage it into the dough, tucking a little of the oil under the edges of the dough too.
    3. Let the dough rest 10 minutes. Meanwhile preheat the oven to 400ºF.
    4. Sprinkle the granulated sugar over the oiled focaccia dough and scatter the grapes over top and then the leaves of rosemary (discard stems). Top with turbinado.
    5. Bake for a good 30 minutes, until it is a nice golden brown color. Let cool slightly before slicing and serving.

    Recipe by: Kitchen Heals Soul