grape focaccia with rosemary
It was a 87 perfect degrees in New York City today and I spied an actual pumpkin at the farmers market. I love this time of year, when you expect it to feel like fall but it decidedly does not; it’s like Bonus Summer: cool enough to bust out cardigans at night but warm enough it feels too soon to audition any of the heavier dishes to come this winter. I’ve been gushing over what Sam Sifton called “valedictory meals” in — “fall dinners pretending to be summer ones” — and I imagine that wedges of focaccia baked with a grape you can only find this time of year, a roasted tomato salad, many formats of cheese and a lush glass of pink wine would nicely fit the bill.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup (177 ml) warm water (105° to 110°F)
- 2 tablespoons (30 ml) milk, slightly warmed
- 1 1/2 teaspoons (6 grams) sugar
- 1 1/4 teaspoons (5 grams) active dry yeast
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon (3 grams) salt
- 6 tablespoons (90 ml) olive oil
- 1 1/2 cups halved Concord, red or black grapes, seeded
- 1 teaspoon fresh rosemary needles
- 2 tablespoons (8 grams) raw or another coarse sugar
- 2 teaspoons coarse sea salt