Grape & Onion Bread {with fennel and poppy seeds}

grape and onion bread

Fall is finally here! It’s my favorite season. I just love it when seasons come on time. I have thoroughly enjoyed the last couple of months of summer here in Holland where it is usually so shy to arrive. But, it did this year and that’s what makes coming into fall that much sweeter this year.

I had a bunch of grapes given to me last week. Didn’t want to throw them out and had just seen this recipe of bread and grapes. I thought red grapes and red onions would be good together. It was! Topped with some fennel and poppy seeds and voila! Wonderfully simple. What better way to invite fall in than greet it with some home made bread?



250 grams all purpose flour
4 grams dry active yeast
1 tbsp sugar
1 tbsp olive oil
150 ml luke warm water
a pinch of salt

1 tbsp fennel seeds
1 tbsp poppy seeds

100 grams grapes
one small red onion
rock salt to taste
pepper to taste

to prepare
Mix all ingredients (except the water) in a bowl. Bring the flour together by adding the water slowly. Knead for around 10 minutes till it comes together nicely and form a ball. Cover with a cloth and place in a warm place for 45 minutes to an hour.

Preheat oven to 225°C / 435°F.

Wash the grapes and cut the red onion in slices. Keep aside.

Take the dough out of the bowl and press away the air by kneading it gently for a few seconds. Roll out on baking paper to around 3cm thickness. Spread the grapes on top by gently pushing into the dough. Do the same with the red onion. Sprinkle with fennel seeds, poppy seeds, rock salt and pepper and let rise for another 10-15 minutes.

Bake for 20 minutes. Let cool on a wire rack for around ten minutes. Keeps good for a few days.

12 thoughts on “Grape & Onion Bread {with fennel and poppy seeds}

  1. Pingback: Ephemeral delight – Schiacciata all`uva | nadel&gabel

  2. I made this bread (as a focaccia for two people) according to your recipe tonight and liked it a lot! =)
    I used only 1 tsp of poppy seeds and 1 tsp of fennel seeds instead of tablespoons, but otherwise I followed your recipe. Thank you very much for this great new lovely variation =) It looks very pretty as well =)

      • It’s very pretty indeed:-) I made it again yesterday, when I went to a vegan potluck meeting and people really liked it! Plus it was easy to transport on my bike😉
        Thanks again!

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