Concord grape & rosemary focaccia

Concord grape and rosemary focaccia is made with fresh Concord grapes for a fruit focaccia also known as Schiacciata all'uva

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I’m taking classical ballet for adults at my gym. I’ve been going once a week for almost 9 months. The instructor might be the best ballet teacher I’ve ever had, and each class is very challenging. He really pushes us forward even though many in the class are quite new to classical ballet. No babying in this ballet class!

I’ve actually taken ballet classes off and on my entire life. There were times in my late teens/early twenties when I’d cry after most every class because I just couldn’t pirouette the way I should, or because I just wasn’t as advanced as the others, and most of the time, I cried because I felt like a whale in my pink tights and leotard. When you are a pudgy teen, the last thing you want to do is prance around in a leotard, when you fail to prance properly, on top of being squished into a form-fitting leotard and tights. It’s the worst. I never felt graceful like the pretty ballerina I wished I was.

Concord grapes

My instructor knows that I know how to point my toe, and that I know what a piqué turn is or a pas de bourrée, so he corrects me for different reasons. But most every class, he exclaims to me “Close your stomach!” or “Cachez votre petit déjeuner!” I don’t notice him telling this to the other women (or the skinny man) in the class, so I assume it’s because I need to suck in my gut. If only I could, mister ballet instructor! I’d like to play the food blogger card on this one: do you know how hard it is to maintain a stable weight while running a food blog, testing your own recipes, testing other people’s recipes, working with food day in and day out? So yeah, I have no willpower and I’ve lost all boundaries and self-control when it comes to food and eating, so I have a belly! Of course, my ballet instructor doesn’t know about the food blog. He just knows about the belly… and the thighs… both of which, over 10 years later, still cannot be hidden behind pink tights and a form-fitting black leotard. Nope.

Concord grape focaccia ready for the oven

Tuesdays are “ballet day”, and I went to the market for apricots this last Tuesday. And instead of coming home with a bagful of apricots, I returned with a big basket of Concord grapes. It wasn’t that I forgot about the apricots, but rather I think I missed the season. Baskets of Concord grapes were tucked away in the corner of just about every market stall selling fruit. Oddly enough, before this year, I had never noticed the Concord grapes, but this week, they popped up everywhere: at the markets and grocery stores, even on the menus of my favourite restaurants. I figured I might as well give them a try. When I slipped a basketful into my market bag, I picked up some ricotta cheese and rosemary. I was thinking grape pizza, mainly because I had a good-sized ball of dough leftover in the fridge. Then when I sampled a grape, I decided to scale back my pizza plans and turn the pizza dough into a sweet focaccia.

Concord grape focaccia

Well, turns out I really like Concord grapes if you scatter them over a generously olive oiled pizza dough with sugar and rosemary. In fact, I loved it so much, I kinda ate the whole thing that very day, which happened to be “ballet day”. I had one of those afternoons, where I ate a slice and walked away, you know, for the sake of being “healthy,” and then I went back for another. And then another. And then another until there was one piece left, at which point I said “screw it!” and I finished it off. Really, this is best eaten fresh the day it’s made, right? Right! And then I wonder why my ballet teacher tells me to “Cachez votre déjeuner”. Funny how I decided to make and eat an entire focaccia on “ballet day” when I know fully well that at the end of the day, I’m going to have to squeeze my carbo-bloated waistline into pink tights and a leotard so that I can then get hounded for my puffy belly.

Go figure, the day I ate the entire Concord grape focaccia, my ballet instructor didn’t tell me to suck in my belly, but he did say “Votre pose est comme une poésie!” which had me speechless. How was he not making a comment about my obviously carbo-loaded belly? I’m thinking I should eat a focaccia before ballet class every Tuesday. This is the only logical solution.

Concord grape and rosemary focaccia

If you have more Concord grapes to bake with, I highly recommend this Concord grape peanut butter crumble, which is a ridiculously good dessert and not difficult to make. Or if you are looking for other focaccia recipes, try this apricot cherry focaccia, or a savoury focaccia, like this carrot focaccia

Concord grape and rosemary focaccia recipe

Concord grape focaccia
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4.75 from 4 votes

Concord grape & rosemary focaccia

This grape & rosemary is super easy: scatter Concord grapes over a generously olive oiled pizza dough with sugar and rosemary
Course Bread
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 430kcal
Author Janice


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


  • Spread/roll the pizza dough until it's about 1/2 inch thick then transfer to a parchment lined baking sheet. Cover and let rise 10 minutes.
  • 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.
  • Let the dough rest 10 minutes. Meanwhile preheat the oven to 400ºF.
  • 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.
  • Bake for a good 30 minutes, until it is a nice golden brown color. Let cool slightly before slicing and serving.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 430kcal


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31 Responses to Concord grape & rosemary focaccia

  1. ahu August 29, 2014 at 8:46 am #

    This post is hilarious! I loved it – and yes the logical solution is to eat an entire bread every ballet day! The focaccia looks beautiful.

  2. Sarah August 29, 2014 at 10:55 am #

    Not only does this look fantastic I absolutely adore the backstory. and totally what would happen if I made this. in fact anytime I make a bread product this happens… and today is my bread making day….

    • Janice August 29, 2014 at 8:47 pm #

      It’s hard not to eat homemade bread when it’s so fresh and yummy!

  3. torviewtoronto August 29, 2014 at 11:37 am #

    looks wonderful and colourful

  4. Cindy @ Hun What's for Dinner? August 29, 2014 at 8:13 pm #

    My husband LOVES concord grapes. I just picked up two baskets today! This looks like a great way to use some of them up, since I am not a big fan of them fresh off the vine.

    • Janice August 29, 2014 at 8:48 pm #

      I prefer them cooked as well! Regular grapes are awesome for eating, but I find these too juicy for straight eating.

  5. Dana August 29, 2014 at 8:42 pm #

    Concord grapes are so good. I tried them for the first time a couple years ago. I would have never thought of cooking them.

    • Janice August 29, 2014 at 8:49 pm #

      I think I prefer them cooked. Just wait til my next recipe with Concord grapes 😉

  6. Our Fresh Kitchen August 29, 2014 at 9:08 pm #

    Well this is a recipe we definitely need to try. Looks delicious.

  7. Melanie @ Bon Appet'eat August 29, 2014 at 9:40 pm #

    Your shots are looking absolutely beautiful! Following you from now on! And pinning this recipe too!

  8. Aimee @ Simple Bites August 29, 2014 at 9:58 pm #

    I have whole wheat pizza dough in the freezer and concord grapes in the fridge…hmmmmm.

    Janice, this is STUNNING!! And I loved your story.

    • Janice August 30, 2014 at 9:05 am #

      Thanks! Aimee, if you have grapes and pizza dough on hand, you have to make this. It’s so tasty and especially easy if you have the pizza dough already made 🙂

  9. Melissa August 29, 2014 at 10:45 pm #

    i have absolutely no idea how anyone could think you have a belly or how you could possibly have to squash yourself into anything!!! You are so tiny! but you made me giggle and i love concord grapes and pizza and sugar and olive oil and this is beautiful!

    • Janice August 30, 2014 at 9:04 am #

      I seriously get the “tuck in your breakfast” comment just about every week!

  10. Courtney @ The Fig Tree August 30, 2014 at 12:22 am #

    Hey Janice! I discovered your fabulous blog through FBC 🙂 So glad I did! What a beautiful site with great recipes and photos! This focaccia looks amazing! Yummy! I love the combination of grapes and rosemary.

  11. Teresa August 30, 2014 at 1:13 pm #

    What a wonderful way to enjoy those grapes! The focaccia looks gorgeous. I’d make a meal of it, too.

  12. Liliana August 30, 2014 at 5:28 pm #

    I loved your story! Your focaccia brought back memories of the ones my paternal grandma used to make. She called it Schiaccata a l’Uva (focaccia squashed with grapes). Thanks for the memory and now I have to make it and eat all of it too.

  13. Kristy @ She Eats September 1, 2014 at 2:11 pm #

    Oh Janice. Carbo-laden waistlines? You and me both sister. I have finally come to the realization that I’m never gonna be a totally toned and skinny minnie type-o-gal because I do indeed, have a food blog. And it’s laced and stitched and splattered with carbs. I love em. And I’m okay with that. I even bared my wine belly at the beach the other day, owned that shit and didn’t even try to suck it in. Scary? Yes. As scary as pink tights and block stockings while trying to look graceful and fabulous? Probably not (I have about zero grace – walls have met my face more times than I care to admit. Simply walking around them)….. But damn it felt good.

    PS. Your concord grape rosemary focaccia would also feel good. You bring that, I’ll bring the vino. Yes?

    So glad to be a part of FBC with you!! xo!

  14. rex September 15, 2014 at 3:03 pm #

    I want to try this.

    is it much bother with the seeds in the concord grapes?

    • Janice September 15, 2014 at 11:56 pm #

      I didn’t even notice the seeds, actually. I later made a concord grape & peanut butter crumble with several more bunches of Concord grapes, and for that recipe, because I was using so many grapes, I did peel & cook them to draw out the seeds. The seeds were really quite tiny though. Maybe the Concord grapes I got were seedless?

      • rex September 16, 2014 at 11:30 am #

        maybe! the concord vines growing in my yard produce grapes with rather noticeable seeds. maybe I’ll make this and just crunch through them.

  15. La Cuisine d'Helene October 7, 2014 at 9:48 pm #

    You made me laugh about your ballet story. This is an amazing recipe. Love focaccia, especially dessert focaccia. If you have a moment could you tell me what camera you like to use for your food photos?

    • Janice October 8, 2014 at 4:40 pm #

      Thanks, Helene! I use a Canon Rebel XSi with a 50 mm lens.

  16. N November 15, 2014 at 3:35 am #

    Saw this recipe on Smitten Kitchen years ago. Deb had adapted it from Claudia Fleming. Nice work-I guess grape and rosemary focaccia is a much more intuitive combination than I would have imagined if several people are independently coming up with this recipe.

    • Janice November 15, 2014 at 9:53 pm #

      Thanks for visiting! Actually, to be fair, neither Deb of Smitten Kitchen, nor Claudia Fleming can actually be credited for a focaccia with grapes & rosemary. In fact, fruit focaccias with olive oil and rosemary are an Italian tradition, and honestly, I was inspired by a recipe I made years ago for an apricot & cherry focaccia. In any case, I didn’t base myself on any of those recipes. I just made a few of fruit focaccias along the way until I came up with the right ratio of ingredients that worked for me.


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