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Grape and Olive Spelt Focaccia

Hands-on time 22 mins
Total time 3 hrs, 32 mins

Serves 20 (serving size: 1 piece)

A beautiful combo of sweet and tangy, salty and meaty, burgundy and green—this flatbread is wow-worthy. Serve with a cheese board, or as an accompaniment to a pasta dinner. Have fun with a variety of focaccia toppings. In place of grapes and olives, try roasted garlic cloves and halved grape tomatoes, shaved butternut squash ribbons and blue cheese, or thinly sliced Bosc pear and caramelized onions.


  • 1 1/2 cups warm water (100° to 110°F)
  • 1 1/2 teaspoons sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 16.67 ounces spelt flour (about 3 1/2 cups)
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 1/2 teaspoons salt
  • Cooking spray
  • 6 ounces red seedless grapes, halved
  • 3 ounces pitted Castelvetrano olives, halved
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 107
  • fat 3.5 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 17 g
  • fiber 2 g
  • sugars 2 g
  • Est. Added Sugars 0 g
  • cholesterol 0 mg
  • iron 1 mg
  • sodium 263 mg
  • calcium 2 mg

How to Make It

  1. Combine 1 1/2 cups water, sugar, and yeast in the bowl of a stand mixer, stirring with a whisk; let stand 10 minutes. Stir in 2 tablespoons oil.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, rosemary, and salt. Add flour mixture to yeast mixture. Mix on low speed with dough hook just until dough comes together; mix on medium speed 6 minutes. Scrape dough into a large bowl coated with cooking spray (dough will be soft and sticky); coat top of dough with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size.

  3. Punch dough down. Spoon dough onto a parchment paper–lined jelly-roll pan. Pat dough out into a 14 x 10–inch rectangle by dimpling dough with fingertips. Cover and let rise 1 hour. (Tip: Another jelly-roll pan, upside down, makes a great cover.)

  4. Preheat oven to 425°F.

  5. Uncover dough. Drizzle with 1 1/2 tablespoons oil. Scatter grapes and olives over dough, barely pressing into dough. Sprinkle with pepper. Bake at 425°F for 30 minutes or until lightly browned on bottom. Cool on a wire rack.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;