October is wild grape time on Nantucket. The island is covered in crawling vines of dark purple and red concord style grapes. While jelly may be the obvious choice to use up this bountiful harvest, I thought a roasted wild grape studded focaccia might be a another good way to feature these beauties. They have a slightly bitter after taste which mellows out when they are roasted like this. And the sweetness and color from the skins goes along perfectly with the salty, herby topping.
You can use any type of grapes here if you don't have wild ones available in your area. And you can top this with anything really. The base dough is a keeper for fluffy focaccia, thin crust pizza, or garlic knots. Don't be shy with the extra virgin olive oil here, it's what makes focaccia so yummy and, let's be honest, addicting.
In college I studied abroad in Siracusa, Sicilia and lived right around the corner from a panificio that made the most amazing focaccia with the perfect salty, oily (in a good way), herbacious bodacious crust. I literally lived off that stuff for 4 months and have had zero regrets. They also made the best sesame semolina cookies. Oh gosh don't me started. I want to go back there so bad!!!
For now this will have to suffice...
recipe after the jump...
Wild Grape Focaccia
makes two 8-9" focacce