For about ten days every October, the stalls at Harbor Street Market are stacked with crates of small, dark, slightly sour grapes from the vineyards up the coast. Nobody quite knows what to do with them. This is what to do with them.
The dough is wet and forgiving, and it rises slowly in the fridge, so you make it on Friday night and bake it on Saturday morning. The grapes burst in the oven and their juice runs into the bread; the rosemary and flaky salt keep it from tasting like dessert.
Use the servings buttons to make a bigger tray, and turn on cook mode so your screen stays awake while your hands are covered in dough.
Recipe
Grape focaccia, for the week the vines give up
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
Ingredients
Method
Cook's note: Any small, sweet-sour grape works. Large seedless table grapes give off too much water: halve them and use fewer. The focaccia keeps for a day wrapped in a dish towel, and toasts well after that.
It is best eaten warm, standing up in the kitchen, before anyone else is awake.
