Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grape Ricotta Breakfast Focaccia
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 362 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 362 mg
Ingredients
Directions
- Put a baking sheet in the oven and preheat oven to 450 degrees F.
- Pour the melted butter on a 12-inch round pizza pan. Place dough on pan and turn to coat with butter. Gently stretch dough to fit pan. Scatter grapes on top of dough and sprinkle fennel over all. Bake in oven, rotating the pan halfway through, until dough is brown and grapes are grapes get juice and reduce in size, 20 to 25 minutes.
- Remove the focaccia from the oven. Drizzle with the honey, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper evenly over all. Let focaccia cool 10 minutes or more before serving. Slice into eight wedges and serve warm or at room temperature with ricotta on the side.
