Optimal Grape Roasting for Sweet-Savory Balance

Roasting grapes concentrates their natural sweetness while adding caramelized depth that complements savory toppings. Choose firm, ripe grapes and halve them, removing seeds if present (especially important for larger grape varieties like red globes). Seeded grapes should have seeds removed with a small spoon or knife tip to prevent bitterness and ensure even cooking. The exposed flesh allows for better caramelization and prevents the grapes from bursting. Roast at moderate heat (200°C) for just 15-18 minutes - longer cooking can make them too jammy and prone to burning on the focaccia. The grapes should be caramelized around edges but still hold their shape. Cool completely before adding to prevent excess moisture from making the bread soggy