Thursday, October 20, 2011

Because Smitten Kitchen Knows: Grape Focaccia with Rosemary

Although there may be countless steps and copious amounts of butter, it's generally easy to follow Deb's instructions with complete trust. She's never steered me wrong - from pumpkin cupcakes, to squash and caramelized onion galette, and now this focaccia.

I must have pulled the ultra tiny seeds from half a pound of Okanagan concord grapes (found at Sunterra) for about an hour. Thankfully this bread is seriously worth it. It's beautifully crisp on the outside and chewy on the inside, and after baking the grapes become incredibly sweet. Some extra sugar and salt on the top provide a lovely sweet-salty contrast.

Best of all, this focaccia seems to freeze well. It's been excellent for quick lunches, along with some chèvre I've been keeping in the fridge at work. Needless to say, once concord grapes appear again next fall, this recipe will be on the list.

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