This recipe, for me, perfectly summarizes the transition between summer and fall. Schiacciata con l'uva, or focaccia with harvest grapes, is a traditional central Italian flatbread made during September, when grapes are in season and being harvested for wine. It's also my favorite thing to do with grapes, beside eat them raw, because when baked, they taste fresh and like jam all at once. This bread is perfect for breakfast or dessert, or both. My version strays a bit from the tradition -- I've added salt and honey to the dough, and another drizzle of honey during the last few minutes of baking -- but it's still as juicy, sticky and crunchy as typical Italian recipes. —Alexa Arnold
concord grapes (ideally, seeded)
4 1/2 cups
honey (plus plenty for drizzling)
olive oil (plus plenty to coat the pan and for dipping)
In a small skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon rosemary. Cook until the rosemary gives off a strong aroma, about 3-4 minutes. Set aside to cool.
In a medium-sized bowl, combine warm water and yeast. Give it a stir, and let it sit until the mixture has foamed, about 10 minutes. Once it's foamy, add the honey and whisk. Add flour, sugar, salt, and the rosemary-olive oil mixture and mix until combined. Knead the dough until smooth. If your dough is looking a little dry, add a tablespoon or two of warm water. Place the dough in a well-oiled bowl, cover the bowl in plastic wrap to keep it extra warm, and let rise for 1 1/2 hours.
Coat a standard sized baking sheet with olive oil (my baking sheet was a little larger, 18 x 14). Once the dough has risen, punch it down with your hands and shape it into a loose ball. Split the dough in two, and set one half aside in the bowl. Using a rolling pin, roll out the other half onto the baking sheet as evenly as possible (the shape doesn't need to be perfect).
Sprinkle half of the grapes across the surface of the dough. Roll out the remaining piece of dough in a similar shape, gently drape it over the lower layer and stretch it to cover. Scatter the remaining grapes on top. Sprinkle with sugar and rosemary. Let the dough rise for an additional 45 minutes.
Set the oven to 375 degrees. Place the dough into the oven and bake for 15 minutes. Remove it from the oven, and carefully drizzle honey evenly over the bread. Bake for an additional 5 minutes, until golden and set.
Let the dough cool completely on a wire rack before slicing and serving. Serve alongside olive oil, honey, or if you're feeling fancy, a scoop of vanilla ice cream.