This grape rosemary sourdough bread is the perfect picnic loaf for those last dog days of summer and the beginning of fall. As the grape harvest comes on, I look around for new ways to use my delicious grapes so we don’t waste a single one, and this grape loaf is always a hit! Fresh rosemary adds a savory twist that pairs perfectly with lunch meats, cheeses, or melting butter. 
Traditional Italian Grape Bread
Italians love their grapes and their rosemary and this sourdough loaf bread was inspired by a traditional Italian grape foccacia-type bread called schiacciata con l’uva. Schiacciata is the Tuscan version of foccacia and is very similar in flavor and texture.
I love both of theses great flatbread options, actually!
However, I wanted something with a little more form that I could slice up and slather with feta cheese or herbed butter. Hence, this grape rosemary sourdough bread was born!
I’ve made it several different ways – different grapes, dried or fresh rosemary, even different herbs. However, our favorite version so far is with dark, purple-skinned grapes like concord and fresh rosemary.
Grape Sourdough Rosemary Bread
Use simple ingredients to make this delicious grape sourdough rosemary bread to enjoy the bounty of this harvest season. This makes a great potluck contribution or neighbor gift, too!
Grape Rosemary Sourdough Bread
Ingredients
- 3 Cups Organic White Flour
- 1 tsp. Sea Salt
- 2-3 Tbsp. Fresh Rosemary Leaves, Chopped
- 1 1/2 Cups Water
- 1/2 Cup Sourdough Starter
- 2 Tbsp. Honey
- 1 Tbsp. Olive Oil
Instructions
- Mix 3 cups of flour, 1 teaspoon of sea salt, and 2-3 tablespoons of chopped fresh rosemary in a medium sized bowl.
- In another bowl, mix 1 1/2 cups of water, 1/2 cup of sourdough starter, 2 tablespoons of honey, and 1 tablespoon of olive oil.
- Add the sourdough mixture to the flour mixture and combine until integrated and the dough begins to pull away from the sides of the bowl. Cover and set aside for 30 minutes.
- Remove the cover and perform one or two stretch and fold cycles. Recover and let sit for 30 more minutes. Do that 2 more times. Cover and set aside to proof (ferment) for at least 6 hours.
- Remove the dough from the bowl and roll it out into a flat rectangle. Sprinkle the minced grapes and chopped rosemary over the dough. Don't forget the edges! Then, roll it up as if you're making cinnamon rolls being sure to tuck in the grapes as you roll so they don't bunch up.
- Pull one end of the log up and over the body of the log. Pull the other end of the log up and over the body of the log. You've formed two layers.
- Using your hands, flatten the dough with finesse, not force. You don't want to pulverize the grapes or make holes in your dough. this process is called laminating the inclusion, which is a fancy way of saying incorporating the the additions to the dough.
- Gently roll the dough into a log again, tuck the ends, and place into a parchment paper lined bread pan. Cover that with an upside down loaf pan that's been greased lightly. Set it aside to rise until doubled, which in a warm room will take about and hour or two.
- Remove the upside down pan and cut a simple pattern into the top - I usually jut cut three slashes into the dough. Sprinkle with sea salt. Return the upside down bread pan and place it into the oven.
- Turn the oven on to 425F/218C and bake for 25 minutes. Remove the baking pan from the top, reduce the oven temperature to 400F/204C. Bake for another 30 mintues. Watch for burning and cover with foil if the top is getting too dark.
- Check the internal temperature of the loaf; if it's between 205F and 200F (96C - 93C), it's done. If not, return to the oven for another five minutes.
- Remove from the pan and place on a baker's rack to cook completely. This can take hours.
A Note on Stretching and Folding
Here’s a little explanation of “stretch and fold” for sourdough breads from our article, Easy Sourdough Bread.
Instructions for Stretch & Folds for Easy Sourdough Bread
- After your dough has sat 60 minutes, remove the lid, and wet your hands to prevent sticking.
- Rest one hand on the bowl to keep it steady, and use your other hand to pull up on one side of the dough.
- Stretch the dough up a bit and fold it over itself.
- Rotate the bowl a bit and repeat the stretch and fold process. Pull up on one side of the dough, stretch it, and fold it over on itself. Rotate the bowl until you’ve stretched the dough 4-8 times on all sides.
- Recover the bowl and allow it to sit another 30-60 minutes.
- Stretch and fold the dough 1-2 more times, and then allow it to rest.
You’ll notice that each time you stretch and fold the dough, it gets more resistant to your stretching. This means the gluten is forming strong strands that will give good structure to your loaf. This is a good thing!
Inclusions & Laminating Sourdough Bread
You may run across the word inclusions when preparing a sourdough bread. This is a term that means “adding stuff to the dough”. It’s super easy, so don’t over think it.
You may also see the word “laminate”, which refers to folding the dough over the inclusions and slightly pressing or using a rolling pin to incorporate them.
- For this grape rosemary sourdough bread, you will simply remove the dough from the bowl and roll it out into a flat rectangle.
- Sprinkle the minced grapes and chopped rosemary over the dough. Don’t forget the edges!
- Then, roll it up as if you’re making cinnamon rolls being sure to tuck in the grapes as you roll so they don’t bunch up.
- Pull one end of the log up and over the body of the log. Pull the other end of the log up and over the body of the log. You’ve formed two layers.
- Using your hands, flatten the dough with finesse, not force. You don’t want to pulverize the grapes or make holes in your dough. this process is called laminating the inclusion, which is a fancy way of saying incorporating the the additions to the dough.
- Gently roll the dough into a log again, tuck the ends, and place into a parchment paper lined bread pan.
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