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21 Oct

In Season: Grapes

Posted by Bikini Owner


It's pretty easy to take grapes for granted. Imported from all over the world year-round, green and red grapes are always available at the grocery store to garnish a cheese plate or add to a salad. But when they're local and in season, grapes are a totally different glory.

Thompson and Concord grapes — small, purple globes that have a dusty finish — are so exquisitely sweet that it's nearly impossible not to gobble down an entire bunch in one sitting. When we first saw this recipe, which calls for dotting a pillowy focaccia dough with the pretty purple beauties, we took a moment to think it over: sweet grapes in bread? Don't be as foolish as we were: Run to your oven and pre-heat it. We know that baking bread can be intimidating, but this recipe, which is a smart revision from Claudia Fleming's Last Course cookbook, really pares down the ingredients to yield a really nice dough even for novice bakers. It's the perfect cozy fall food project for the weekend, and seriously, the result is so incredibly delicious. Doubling it might not be a bad idea. 

Grape Focaccia with Rosemary

3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
6 tablespoons (90 ml) olive oil
1 1/2 cups halved Concord, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt 

grape focaccia

Get the full recipe at Smitten Kitchen