Modern food industries are increasingly focused on repurposing agricultural by-products to minimize waste and enhance nutritional value through techniques like fortification. In our study, we aimed to create a new product formula by enriching wheat bread with red grape pomace powder. Besides the control sample, products were prepared by substituting 5; 10; 15; 20; 25 and 30% of the wheat flour with the dried, ground pomace of Kékfrankos grape variety. The analysis was focusing on determining both physicochemical parameters and conducting sensory analysis. Our results, statistically analyzed and presented in tables and graphs, cover key metrics such as mean values, standard deviations, and coefficients of variance. We explored various physicochemical parameters including acid level, texture, dry matter content, protein content, fiber content, total phenolic content (TPC), flavonoid content, and elemental composition as well as the sensory assessment. Our result showed that the enrichment by grape pomace holds promise in enhancing food products, particularly in providing antioxidant boost, fiber enrichment, mineral fortification (micro and macroelements), and protein enhancement. Continued research and innovation in this area could unlock further opportunities for utilization.