Before we get caught up in the pumpkin spice madness that seems to take hold in the fall, let’s take a moment to appreciate the humble grape. Grapes are one of those fruits that I could usually take or leave, except for during the small window from the end of September to early October when Concord grapes are in season. So ten days ago when I saw some Coronation grapes – similar to Concords with with their dark blue-ish purple skin and tangy juice – at the grocery store, I snapped them up because 1) YUM and 2) I’ve been wanting to make schiacciata con l’uva, a Tuscan grape focaccia only made in September to coincide with the wine grape harvest, commonly made with Concord or similar grapes elsewhere in the world. And WOW – this stuff is amazing, the purple grape-iness mingled with rosemary, all sprinkled with coarse sugar and a little salt, not to mention the olive-oil infused focaccia bread base.
…