Print Recipe

Goat Cheese, Red Grape and Rosemary Focaccia

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Author: Jennifer Pallian BSc, RD


  • 3-1/4 cups all-purpose flour
  • 1 packet Fleischmann's RapidRise Yeast Fleischmann's Quick-Rise, in Canada
  • 1 tsp salt
  • 1-1/2 cups water
  • 3 tbsp honey divided
  • 4 tbsp extra virgin olive oil divided
  • 1/2 cup soft goat cheese crumbled
  • 1 cup red grapes
  • 1 tbsp minced fresh rosemary


  • Combine flour, dry yeast and salt in a large mixing bowl and stir until blended. Combine water, 1 tablespoon honey and 2 tablespoons olive oil in a 2-cup glass measuring cup or microwave-safe bowl. Microwave on high in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture. Stir with a spoon until well mixed.
  • Spread into greased or parchment-lined 13 x 9-inch pan . (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until doubled in size, about 30 minutes .
  • Using your lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 2 tablespoons olive oil and honey (warm the honey in the microwave for 15 seconds if thick). Evenly dollop with goat cheese, grapes and rosemary. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
  • Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if you’d like.