Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Grape, Stilton And Walnut Focaccia

  • Yield: One 12-inch focaccia


  • 1 recipe of plain focaccia dough, recipe follows
  • 1 tablespoon olive oil
  • 1/4 pound seedless green grapes
  • 1/4 pound seedless red grapes
  • 4 ounces Stilton cheese, crumbled
  • 1 cup roasted walnuts
  • 1 egg, beaten


  • Preheat the oven to 375 degrees. Pat the dough onto a 12-inch round pizza pan or baking sheet. Brush the dough with the olive oil and season with salt and pepper. Let the dough rise for 10 minutes. Arrange the grapes, cheese and walnuts over the dough leaving a 1-inch border. Brush the edge of the dough with the egg wash and bake for 25 minutes, or until the crust is golden brown.