Best 5 Grape And Rosemary Flatbread Recipes

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Embark on a culinary journey with our exquisite Grape and Rosemary Flatbread, a delightful fusion of sweet and savory flavors. This delectable flatbread is adorned with juicy red grapes, fragrant rosemary, and a drizzle of balsamic glaze, creating a symphony of tastes that will tantalize your palate.

Our recipe collection features variations of this tantalizing dish. The Classic Grape and Rosemary Flatbread offers a timeless combination of flavors, while the Prosciutto and Arugula Flatbread adds a touch of salty sophistication. If you prefer a vegetarian option, the Roasted Vegetable Flatbread bursts with colorful vegetables and a tangy pesto sauce.

For those with a sweet tooth, our dessert flatbreads are a must-try. The Apple and Brie Flatbread combines the tangy sweetness of apples with the creamy richness of brie cheese, while the Nutella and Banana Flatbread offers a decadent treat with a sprinkling of chopped nuts.

Whichever recipe you choose, our Grape and Rosemary Flatbread collection promises an unforgettable culinary experience. Gather your ingredients, preheat your oven, and let's embark on a delicious adventure together!

Let's cook with our recipes!

FOCACCIA WITH ROSEMARY AND GRAPES



Focaccia with Rosemary and Grapes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound pizza dough
2 tablespoons extra-virgin olive oil
Coarse sea salt, for sprinkling
1 garlic clove minced
1 shallot, cut into thinly sliced rounds
1 tablespoon fresh rosemary leaves
1/2 cup green grapes
1/2 cup red grapes

Steps:

  • Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
  • Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
  • Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.

Nutrition Facts : Calories 248, Fat 7 grams, SaturatedFat 1 grams, Sodium 549 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 6 grams, Sugar 9 grams

GRAPE AND ROSEMARY FLATBREAD



Grape and Rosemary Flatbread image

Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.

Provided by Marina Delio

Categories     HarperCollins     Flat Bread     Rosemary     Grape     Bake     Appetizer     Feta

Yield Makes 2 flatbreads

Number Of Ingredients 6

1 (16-ounce) homemade or store-bought pizza dough
1 tablespoon truffle oil
2 teaspoons fresh rosemary, chopped
2/3 cup red grapes, halved
1/2 teaspoon finishing salt
2 tablespoons crumbled feta cheese

Steps:

  • Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour.
  • Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices.

GRAPE-AND-ROSEMARY FOCACCIA



Grape-and-Rosemary Focaccia image

Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Serves 10 to 12

Number Of Ingredients 11

14 ounces seedless red grapes
1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more if needed
4 3/4 cups unbleached bread flour, plus more for dusting
2 1/4 cups warm water (about 110 degrees)
1/2 cup plus 2 tablespoons raisins
1/2 cup plus 2 tablespoons golden raisins
3/4 teaspoon active dry yeast (not rapid rise; from one 1/4-ounce envelope)
1 tablespoon plus 1 1/2 teaspoons kosher salt
3 tablespoons fine sanding sugar
2 tablespoons fresh rosemary
Flaky sea salt, for sprinkling

Steps:

  • In a medium bowl, toss grapes with 1 tablespoon olive oil; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk together flour, water, both raisins, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until doubled in volume and bubbling, about 2 hours.
  • Add salt to bowl. Switch to dough-hook attachment and mix on low speed for 5 minutes. Increase speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)
  • Turn dough out onto a well-floured surface using a dough scraper. Fold bottom edge of dough up toward the center and pat gently to deflate. Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a large bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
  • Turn dough out onto a well-floured surface, and repeat folding process. Transfer dough to bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
  • Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to 425 degrees for a convection oven or 450 degrees for a conventional oven for at least 45 minutes. Alternatively, if not using a pizza stone, preheat oven 15 minutes before baking.
  • Pour 1/3 cup oil into a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Dip fingertips in olive oil to prevent them from sticking, and push dough out toward edges of baking sheet. Cover with plastic wrap, and let stand for 45 minutes, pressing dough toward edges occasionally.
  • Scatter grapes over top and sprinkle with sanding sugar and rosemary. Top should be well oiled; if necessary, drizzle with up to 1 tablespoon olive oil.
  • Bake in lower third of oven or on preheated pizza stone, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan; sprinkle with flaky salt. Let cool slightly. Serve warm or at room temperature.

GARLIC-ROSEMARY FLATBREAD



Garlic-Rosemary Flatbread image

Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Number Of Ingredients 7

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
1 teaspoon coarse salt, plus more for seasoning
Cornmeal, for sprinkling
1 pound premade pizza dough, room temperature
1 1/2 teaspoons finely chopped fresh rosemary, plus a handful of small sprigs for topping

Steps:

  • Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
  • Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
  • Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

ROSEMARY FLATBREADS



Rosemary Flatbreads image

My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup plus 1/3 cup warm water (110° to 115°), divided
1/2 teaspoon honey
2 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
TOPPING:
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt

Steps:

  • In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Choose ripe, flavorful grapes: This will ensure that your flatbread has the best possible taste.
  • Don't overcrowd the flatbread: Leave some space between the grapes and rosemary so that they can cook evenly.
  • Use a hot oven: This will help the flatbread to cook quickly and evenly.
  • Watch the flatbread closely: It can burn easily, so keep an eye on it while it's in the oven.
  • Serve the flatbread immediately: It's best when it's fresh out of the oven.

Conclusion:

This grape and rosemary flatbread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover grapes. The combination of sweet grapes, savory rosemary, and salty cheese is sure to please everyone. So next time you're looking for a quick and easy recipe, give this grape and rosemary flatbread a try. You won't be disappointed!

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