Name: Roasted Red Grape, Brie and Rosemary Flatbread at Home
Prep time: 1 h
Cook time: 20 min
Total time: 1 h
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup warm water (110-115 degrees); 1¼ teaspoon active dry yeast (or 1 envelope); 2 cups unbleached bread flour; 1/2 teaspoon kosher salt; 3 tablespoon olive oil (divided); 4 ounces brie cheese (rind removed, sliced and torn into pieces); 2 tablespoons chopped fresh rosemary; 1 (heaping) cup firm red grapes (washed); 2 teaspoons flaked sea salt

Basically what you have is a crispy flatbread studded with juicy red grapes, bubbling brie cheese, sprinkled with fresh rosemary and sea salt.

It’s the dependable savory-sweet-and-salty snackitzer.

So first things first, I made some flatbread dough. It’s TRULY unfussy yo’s! I spared you all the step-by-step’s of this part and plugged the directions into the printable below the post.

Then I used a Y vegetable peeler and peeled off as much of the waxy rind I could from the (8 oz.) brie wheel. If you can find those brie logs, those probably would work better. That’s what I was looking for actually, but my grocery store was all out. Wah-wah.

So I awkwardly sliced it pretty thin, so I could then tear it into pieces.

Then I simply wash some pretty red grapes… pretty hard stuff right here.

You’ll need about a heaping cup… and some fresh rosemary.

Next I drizzled a rimmed sheet pan with two tablespoons of olive oil, don’t skimp, and only rub it around with your hands.

Don’t even bother washing the olive oil off your hands before you punch the risen dough down and stretch it out almost to the sides of the pan. Now, go wash. 😉

Then I scattered the torn pieces of brie over the dough.

Then with two tablespoons of chopped rosemary leaves.

Press the grapes into the flatbread dough…

…and lastly sprinkle with the two teaspoons of flaked sea salt.

Cover and let rise for 20 more minutes. Bake in a 400° oven for 20 minutes or until the grapes start bursting, the brie is bubbly and the flatbread is perfectly golden and crispy.

Bubbles are a good sign. It means the grapes plumped up until they burst and leave a sweet trail of bubbly juice. Yeah. That’s right.

This dish is reliable for a gathering. It serves 15 or more depending how you slice it and it’s sure to be gone in no time.

The crust is crispy, chewy and undeniably addicting. The grapes add a burst of sweetness and baking them along with brie, rosemary and a sprinkle of flaked sea salt truly elevates this flatbread to a whole new level.

I’m now considering having a baby, so I can have an excuse to throw myself a shower and eat this entire Red Grape, Brie and Rosemary Flatbread. Amen.