Sage & Kalamata Olive Focaccia with Roasted Grapes

FocacciaIt all came about because of the grapes.  During my brief pit stop in Oklahoma recently, I strolled up to the grape vines we have growing along trellises in the middle of the garden to see how they were fairing.  When we first planted them, we encouraged them to grow up and over a large arbor made from old oil pipe and goat fencing.  The grapes refused to comply with our wishes – though a few adventurous vines reached the top, peeked over and realized they suffered from acrophobia.  So we pruned the plants back, built trellises and crossed our fingers.  Amazingly, the vines did much better with their new growing and clinging environment and we now had bunches of plump grapes to prove it.

I harvested a big batch of purple and green grapes and wondered what to do with them other than eat them straight up.  Then I remembered seeing a recipe for grape pie.  Well, grape pie wasn’t going to happen, but the idea inspired me to try roasting the grapes.  Roasting the grapes led to thinking about using them for a kind of bruschetta which in turn led to baking up a quick and easy foccacia with fresh sage and olives – both of which I thought would nicely complement the sweet, juicy grapes.  One note of caution: be sure to use seedless grapes.  I discovered this the hard way, after I’d already roasted the grapes and took my first bite.  Crunch.

Focaccia with Roasted Grapes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sage & Olive Focaccia with Sweet & Savory Roasted Grapes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie


I don’t know, this just feels like the Mediterranean to me. Warm, herby olive focaccia topped with sweet and savory grapes. Vegan.



Sweet & Savory Grapes

  • Mix of purple or red and green seedless grapes, about 4 cups
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. vegetable broth
  • 1 tsp. balsamic vinegar
  • 1 tsp. Bragg Liquid Aminos
  • 1 tsp. dried thyme
  • salt & ground black pepper

Sage & Olive Focaccia


  • 1/2 cup warm water
  • 1 tsp. regular yeast
  • 3/4 cup whole wheat flour


  • 1 cup warm water
  • 1 tsp. regular yeast
  • 2 Tbsp. extra virgin olive oil
  • 2 cups bread flour
  • 1/2 cup whole wheat flour
  • 2 tsp. salt
  • ~3 Tbsp. fresh sage, chopped
  • 1/2 cup kalamata olive, sliced
  • fresh sage, chopped, for topping
  • 1 tsp. kosher salt, for topping


Make the grapes

  1. Preheat oven to 400-degrees F. Mix everything together on a big baking sheet and roast the grapes for 20-25 minutes or until soft, fragrant and juicy. Allow to cool slightly before serving.

Make the sponge

  1. In a large bowl, pour the water and stir in the yeast. Let stand until bubbly and cloudy. Stir in the flour, cover with plastic wrap and let rise for 45 minutes.

Make the focaccia

  1. In a small bowl, combine the water and yeast and let sit until bubbly and cloudy. Pour into the large bowl with the sponge and add the olive oil. Stir in one cup of flour and then the sage, salt and sliced olives. Add the remaining flour and mix well – make sure there are no dry, floury lumps. The batter will be wet, sticky and heavy. Do not add more flour – you are not going to be kneading this dough.
  2. Lightly oil another large bowl and using a bowl scraper, pour the dough into the oiled bowl. Cover with plastic wrap and allow to rise for an hour or so.
  3. Lightly oil an 11″ x 17″ baking sheet. Transfer the dough onto the baking sheet and using oiled hands, press the dough to cover the pan. Let the dough rest for about 10 minutes, then press the dough again – it tends to want to shrink and bounce back – until the pan is completely covered. Cover with a kitchen towel and let rise again for about an hour.
  4. Preheat oven to 425-degrees F. Position an oven rack to the center.
  5. When dough has risen, gently press fingertips into dough to create indents. Sprinkle the dough with the chopped sage and kosher salt, spritz lightly with olive oil and bake for about 25 minutes. Focaccia should be browned on the top and sound hollow when tapped. Let cool slightly before cutting. Serve with Sweet & Savory Roasted Grapes.


  • Serving Size: 6
  • Calories: 411
  • Sugar: 16
  • Sodium: 1303
  • Fat: 9
  • Saturated Fat: 1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 73
  • Protein: 10
  • Cholesterol: 0

Grapes with Spoon

Roasted Grapes

39 thoughts on “Sage & Kalamata Olive Focaccia with Roasted Grapes

  1. Somer

    I want to eat that roasted grape syrup by the spoonful! I love how you come up with ideas that have never even entered my brain! And that focaccia is literally singing with goodness! Too bad all your grape vines are back in Oklahoma! I’d be raiding them NOW!

  2. Richgail Enriquez

    How clever to roast the grapes. And it must be so cool to harvest batches and batches of them with your own hands.

  3. Pingback: Trial and error [this is gonna be fun] « VEGAN 404

  4. bar

    Roasted grapes?! Get out! That’s awesome.

    Also, not even kidding – I made your focaccia yesterday, and I almost put sliced olives in it, but I decided against it to please the masses. Great minds…

      1. Vegan Rabbit

        Hey hey. I was wondering if I might be able to use one of your recipe pics in a post I’m doing on my blog. I’ve gotten permission from everyone else and I’m just waiting on your verdict to be able to publish the post. This is the pic I really really want to use because it goes perfectly with the message I’m trying to convey:

        Of course I will provide a link to your blog as well 🙂 Thank you!!!

  5. hannah

    Just when I think there is nothing new under the sun … roasted grapes, really? I think I will. It actually makes perfect sense … and especially with that focaccia. I think I might do a quick pan sear of the sage in oil, though – I love it slightly crispy but often find it sort of chewy when it’s straight up raw. Thoughts?

    1. An Unrefined Vegan

      Pan-searing pretty much improves everything :-). The sage does cook up a bit when the bread bakes and just lends subtle flavor, but I’d love to hear how it goes if you do cook it in oil.

  6. tearoomdelights

    Your focaccia is of course going to be marvellous, bread queen that you are, but the roasting of grapes left me gaping! What a creative idea, they look superb in the photos, and I can imagine how great they must taste. Very amused by the seed tip, too. 🙂

  7. * Vegan Sparkles *

    Oh my WOW, a sweet bruschetta! The idea never even crossed my mind but I love the idea of salty olive & sage bread combined with balsamic and sweet grapes. Genius! You have inspired more daydreams about living on a vineyard… 😉


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.