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Rustic Vineyard Grape & Rosemary Flatbread

By Sophie Brooks @thewanderingfork

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients
For the dough:
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 3/4 cup warm water
  • 2 tablespoons olive oil
For the topping:
  • 1-1/2 cups seedless red or black grapes, halved
  • 2 sprigs fresh rosemary, leaves removed
  • 2 tablespoons olive oil
  • 1 teaspoon flaky sea salt
  • 2 tablespoons crumbled goat cheese or grated Parmesan, optional
Instructions
Prepare the Dough
  1. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Slowly add the warm water and olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise for 1 hour or until doubled in size.
Preheat the Oven
  1. Preheat your oven to 450°F (230°C) and place a baking stone or sheet in the oven to heat.
Shape the Dough
  1. Once the dough has risen, punch it down and roll it out into a rustic oval or rectangle, about ½ inch thick. Place the dough on a piece of parchment paper for easy transfer to the oven.
Add the Toppings
  1. Brush the dough generously with olive oil. Arrange the halved grapes evenly across the surface, pressing them gently into the dough. Sprinkle the rosemary leaves and flaky sea salt over the top. If using cheese, scatter it lightly over the flatbread.
Bake the Flatbread
  1. Transfer the flatbread (with the parchment paper) to the preheated baking stone or sheet. Bake for 12–15 minutes, or until the crust is golden and the grapes are slightly blistered.
Serve Warm

  1. Remove the flatbread from the oven and let it cool slightly. Slice into pieces and serve as an appetizer, snack, or light meal.

Wine Pairing
  1. This flatbread pairs beautifully with a Chardonnay or Sauvignon Blanc.
  2. A buttery Chardonnay enhances the sweetness of the grapes and the earthiness of the rosemary while complementing the richness of the olive oil and goat cheese. Look for a lightly oaked Chardonnay for a balanced pairing.
  3. A crisp Sauvignon Blanc offers a refreshing contrast to the savory and sweet notes, with citrus and herbal undertones that echo the rosemary and flaky sea salt.
  4. If you prefer red wine, try a Pinot Noir, whose light body and fruity notes harmonize wonderfully with the grapes.