This red grape and rosemary focaccia is sponsored by Australian Grapes.
Making focaccia with the kids is such fun! This red grape and rosemary focaccia is even more kidfriendly than a plain focaccia as it’s got their favourite fruit- grapes – in it!
Have you made bread with your kids? It’s a great activity and helps kids to understand the way food gets made. If you don’t use the mixer, it’s a great arm workout for the kids too. If you like the idea of making bread but want and even easier option, try out these 3 ingredients flatbreads!
Sweet (the grapes), salty (the salt) and herby (the rosemary) are a marriage made in heaven. You can serve this plain, with dips or even slice through the middle and fill! It’s perfect with autumn soups.
I used a 30 cm round pizza tray for this, that I lined with baking paper, which I rarely use otherwise. The trick is to scrunch the baking paper and wet it before lining the pizza tray with it.
Grapes and rosemary are really brilliant together. They remind me of my travels around Europe as the two things seem to both grow in the same places and their flavours really compliment each other.
See the colour of those grapes? That’s the beauty of eating what’s in season. Their colour, texture and crunch are exceptional during their season! Now why did I use red grapes? Firstly, the colour- they look really pretty in the focaccia. And secondly, their sweetness. They really add a lot to the flavour of the focaccia.
If you don’t think you’ll eat the whole focaccia in one sitting, it can be wrapped in cling film and placed in an airtight container for 24 hours, or section it, wrap it and freeze. It does make for delicious toast of a morning!