Focaccia is a yeasted Italian flatbread that is soft and chewy, and it’s incredibly easy to make. There are endless variations of toppings, ranging from simple olive oil and herbs, to something slightly more complex, such as my red grape and kalamata olive with rosemary.
I’ve always had it in my head that I dislike olives. I can’t recall an incident in my childhood that lead me to this conclusion, but nonetheless, I avoided them. Maybe it’s the smell? My sister made a black olive tapenade once, and thought it was a great idea to bring it along on a road trip we took together. The container it was in leaked into a bag in the backseat and I found it repulsive. She, however, found it hilarious!
So when the time came to try a crostini appetizer with grapes and olives, I was tempted to pick out the olives and just eat the grapes. Instead, I gave it a try, olives and all. And guess what, I was totally into it! The sweetness of the roasted grapes balanced the brininess of the olives, and I was hooked and went back for seconds and thirds.
It should come as no surprise that I’m a carbaholic. I love baking breads, pastry, cookies – you know, the good stuff. There are some types of bread that I prefer to buy, like a nice crusty french loaf or baguette, but there are others that are better homemade, like focaccia. I love making yeasted doughs, and focaccia ranks at the top because it’s so easy and the topping options are virtually endless. In the past when I would make focaccia, I would stick to herbs and roasted garlic, and use it as a vehicle for dipping in olive oil and balsamic. My current and future state of focaccia baking includes roasted red grapes and olives, a generous drizzle of good-quality olive oil, a squeeze of lemon juice and some crunchy Maldon salt.
Recipe adapted from my old Focaccia post