The season is short so make this Concord grape focaccia recipe quickly before they're gone!
I went to the market for apricots this last Tuesday. And instead of coming home with a bagful of apricots, I returned with a big basket of Concord grapes. It wasn't that I forgot about the apricots, but rather I think I missed the season. Baskets of Concord grapes were tucked away in the corner of just about every market stall selling fruit.
Oddly enough, before this year, I had never noticed the Concord grapes, but this week, they popped up everywhere: at the markets and grocery stores, even on the menus of my favourite restaurants. I figured I might as well give them a try.
When I slipped a basketful into my market bag, I picked up some rosemary. I was thinking grape pizza, mainly because I had a good-sized ball of dough leftover in the fridge. Then when I sampled a grape, I decided to scale back my pizza plans and turn the pizza dough into a sweet focaccia.
Well, turns out I really like Concord grapes if you scatter them over a generously olive oiled pizza dough with sugar and rosemary. In fact, I loved it so much, I kinda ate the whole thing that very day. I had one of those afternoons, where I ate a slice and walked away, you know, for the sake of being "healthy," and then I went back for another. And then another. And then another until there was one piece left, at which point I said "screw it!" and I finished it off. Really, this is best eaten fresh the day it's made, right? Right!
If you have more Concord grapes to bake with, I highly recommend this Concord grape peanut butter crumble, which is a ridiculously good dessert and not difficult to make. Or if you are looking for other focaccia recipes, try this apricot cherry focaccia, or a savoury focaccia, like this carrot focaccia.
Concord grape focaccia with rosemary
- 454 grams (1 lb) pizza dough homemade or store-bought
- 300 grams (⅔ lb) Concord grapes
- 30 mL (2 tbsp) olive oil
- 30 mL (2 tbsp) granulated sugar
- 2 branches rosemary
- 10 mL (2 tsp) turbinado sugar
- Spread/roll the pizza dough until it's about ½ inch thick then transfer to a parchment lined baking sheet. Cover and let rise 10 minutes.
- Drizzle the olive oil over top and massage it into the dough, tucking a little of the oil under the edges of the dough too.
- Let the dough rest 10 minutes. Meanwhile preheat the oven to 400ºF.
- Sprinkle the granulated sugar over the oiled focaccia dough and scatter the grapes over top and then the leaves of rosemary (discard stems). Top with turbinado.
- Bake for a good 30 minutes, until it is a nice golden brown color. Let cool slightly before slicing and serving.