Name: Focaccia with Grapes (Schiacciata con L'uva)
Cook time: 45 min
Total time: 4 hr
Yield: Makes 12 servings
Ingredients: 1 package active dry yeast (2 1/2 teaspoons); 3 tablespoons Chianti or other dry red wine; 1 tablespoon honey; 3/4 cup warm water (110–115°F); 2 1/2 to 3 cups Italian "00" flour or half all-purpose flour and half cake flour (not self-rising); 1/4 cup fine-quality extra-virgin olive oil (preferably Tuscan); 1/2 teaspoon fine sea salt; 3 1/2 cups Concord or wine grapes (1 1/2 pounds); 1/2 cup sugar

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Focaccia with Grapes (Schiacciata con L'uva)John Kernick

Schiacciata means "flattened down," and in Tuscany the term generally refers to flatbread—what everyone else in Italy calls focaccia. During the wine-grape harvest, Tuscans make a not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin.

Realistically, at this time of year in the United States it will be hard to find a grape flavorful enough for this recipe. If you can't find great grapes, save this recipe for next autumn, when Concord grapes are in season, and substitute the almond cookie recipe.

Cooks' note:

• Wine and Concord grapes are delicious, but they do have large pits compared to other grape varieties. Resist the temptation to pit them—it's difficult to do and too much liquid will exude from them into the dough.

Recipe notes

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