Welcome to the GND Recipes Library! Focaccia bread is a baker's playground. The traditional olive oil and rosemary base pairs remarkably well with the tart, slightly bitter profile of grapefruit. Baking dehydrated grapefruit directly into the dough creates a stunning visual masterpiece and infuses the bread with sophisticated citrus oils.

Recipe Details

• Prep Time: 2 Hours (includes rising time)

• Servings: 8-10

• Difficulty: Medium

Ingredients

• 4 cups Bread flour

• 2 tsp Active dry yeast

• 1.5 cups Warm water

• 1/4 cup Extra virgin olive oil (plus more for drizzling)

• 1 tbsp Flaky sea salt

• Fresh rosemary sprigs

• GND Grapefruit Slices

Step-by-Step Instructions

1. Dough: Dissolve yeast in warm water. Add flour and a pinch of salt, mixing until a shaggy dough forms. Knead for 5 minutes. Place in an oiled bowl, cover, and let rise for 1 hour.

2. Stretch: Transfer the dough to an oiled 9x13 inch baking pan. Stretch it gently to the edges. Let it rest for 30 more minutes.

3. Dimple & Decorate: Preheat oven to 400°F (200°C). Press your fingers into the dough to create deep dimples. Drizzle generously with olive oil. Arrange GND Grapefruit Slices and fresh rosemary across the top.

4. Bake: Sprinkle with flaky sea salt and bake for 20-25 minutes until golden brown and crispy on the edges.

💡 GND Pro-Tip: If you bake fresh citrus into bread, the moisture can create soggy pockets in the dough. GND Grapefruit Slices are completely dry, so they bake perfectly into the crust, offering an intense, caramelized tartness that cuts beautifully through the rich olive oil. 👉 Shop GND Grapefruit Slices