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Sourdough Focaccia with Pickled Grapes and Speck

Sourdough Focaccia with pickled grapes, speck and thyme is a deliciously crusty and chewy flatbread with a light crumb and big bursts of flavor from the bold toppings.

closeup shot of focaccia with pickled grapes and speck

I have two words for you — Picked Grapes! Wow, they are my new obsession. I’m so happy that Sneha, our hostess for today’s #BreadBakers event, chose this creative topic. She asked us to use grapes, dried or fresh, baked in the bread of our choice.

Looking for inspiration, I Googled around for savory recipes using grapes. I came across a number of recipes, mostly for salads, using Pickled Grapes. I was intrigued.

I made a quick batch, altering the mix of spices to my taste, and put them in the fridge for the night. I tasted them the next day and it was love at first bite. I can’t wait to try pickled grapes in all sorts of other dishes.

Click through the step by step photos to see how to make Pickled Grapes:

spices for pickled grapes

Start your pickled grapes by placing the spices in a clean jar.

pouring bring over grapes in a jar

Pour the warm brine over the grapes

a jar of pickled grapes

Refrigerate the pickled grapes for at least 1 day before using.

You’ll notice that the grapes in the photos are speckled. Although I got the grapes in our farm share, this is not a special variety of grape. According to the farmer, the speckles were due to the hot and rainy growing season. But the speckles didn’t affect the flavor at all. In fact, I kind of like they way they look like little specked eggs.

I thought a salty/fatty topping would accent the tangy/sweet flavor of the grapes, so I added some chopped speck. A little fresh thyme for a fresh herbal note was the perfect final touch.

Because of the sweet, sour and salty combination, I think Focaccia with Pickled Grapes and Speck is a perfect brunch dish. A slab of this bread would be wonderful next to scrambled eggs or an omelet.

slices sourdough focaccia with pickled grapes

Helpful hints for making Sourdough Focaccia with Pickled Grapes:

  • Make the pickled grapes 1-2 days before you’re going to bake the bread. They can be made up to a week in advance.
  • It is possible to mix this dough by hand, but it’s much easier on a stand mixer. If mixing by hand you can use a bench scraper or plastic bowl scraper to help lift and move the dough.
  • I used a sourdough bread as the base of this focaccia. If you don’t have a sourdough starter you can follow the bread recipe in this post instead. For future recipes I urge you to either buy or make a starter of your own. The flavor and texture difference is worth the effort, believe me.
  • I mixed the dough in the afternoon/evening of day one (say a Friday or Saturday). I let it sit at room temperature (with the hourly folding and flipping) until bed time.
  • I put the dough in the fridge for the night and took it out early in the morning because I wanted to enjoy this bread for breakfast. If you want to bake the bread for later in the day just take the dough out of the refrigerator about 2 hours before the time you want to serve the bread.

By breakfast time I had warm, fresh Sourdough Focaccia with Pickled Grapes & Speck. Heavenly!!!

a slice of focaccia with pickled grapes and speck
Focaccia with Pickled Grapes

If you love this recipe as much as I do, please consider leaving a 5-star review.

a slice of focaccia with pickled grapes and speck

Sourdough Focaccia with Pickled Grapes and Speck

Yield: 16 servings
Prep Time: 45 minutes
Rising Time: 13 hours
Cook Time: 20 minutes
Total Time: 14 hours 5 minutes

Sourdough Focaccia with pickled grapes, speck and thyme is a deliciously crusty and chewy flatbread with a light crumb and big bursts of flavor from the bold toppings.


Pickled Grapes

  • 1/2 cinnamon stick
  • 1" piece of vanilla bean
  • 5 cracked cardamom pods
  • 1/8 teaspoon black peppercorns
  • Pinch of red pepper flakes
  • 8 oz red or green seedless grapes, washed and stemmed
  • 1/2 cup apple cider vinegar
  • 2 tablespoons water
  • 1/2 cup granulated white sugar
  • pinch of kosher salt



Make the Pickled Grapes (1-2 days ahead)

  1. Place the cinnamon, vanilla bean, cardamom pods, peppercorns and pepper flakes in the bottom of a clean 1 pint canning jar. Place the grapes into the jar on top of the spices.
  2. In a small saucepan combine the vinegar, water sugar and salt. Bring the mixture to a full boil and stir until the sugar is melted.
  3. Pour the hot brine over the grapes. Cover the jar with the lid and let cool to room temperature.
  4. Refrigerate for at least a day before using. The grapes will keep several weeks in the refrigerator.

Make the dough (day 1)

  1. Make the dough according to the recipe and refrigerate overnight. Don't make the toppings listed in the original recipe.

Bake the Focaccia (Day 2)

  1. Remove the dough from the refrigerator. Lightly oil a 1/2 sheet pan with half of the olive oil. Place the dough onto the oiled pan (trying not to deflate too much) and flip it over to coat the dough with a film of oil. Use your fingers to spread the dough to a 1/2" thick square or rectangle. Cover the dough with plastic wrap. Allow the dough to rise for about 1 - 1 1/2 hours until well risen and puffy.
  2. Preheat the oven to 400°F. Use your fingers to dimple the top of the dough all over. Brush the dough with the remaining olive oil, sprinkle with speck and thyme. Distribute the picked grapes over the surface and press them down into the dough.
  3. Bake about 15-20 minutes until puffed and golden brown. Serve warm or room temperature.


Speck is a type of spiced and smoked ham. You can use pancetta, proscuitto or any ham/bacon of your choice. Whichever your use, chop it small so it can become crisp while the bread bakes.

The recipe can be halved and baked in a cast iron skillet

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

sneha datar

Friday 14th of September 2018

Love Pickled Grapes in salad and sandwiches, topping them over a bread makes them look even more delicious.

Jessica Canva

Wednesday 12th of September 2018

Wow! looks really yummy this pickled grape combined with the sourdough will bring a unique taste .....Thanks for sharing


Wednesday 12th of September 2018



Tuesday 11th of September 2018

I loved your focaccia Eileen. You planned well in advance and pickled the grapes. The crumb is beautiful. There must be a burst of lovely flavours and tastes. I checked out your focaccia recipes and loved them all. Some of them are going to be replicated in my kitchen soon.


Wednesday 12th of September 2018



Tuesday 11th of September 2018

I've pickled strawberries but never grapes. I need to try this recipe asap!


Wednesday 12th of September 2018

Cindy, you'll love them. They absolutely burst in your mouth.


Tuesday 11th of September 2018

Those grapes sound amazing! I love the speckles too. Too bad they can't introduce them as a new variety, ha ha! Your crumb is amazing too. Great flavors.


Tuesday 11th of September 2018

Thanks, Karen. It was a fun BreadBakers theme.

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