Comments on: Grape Focaccia with Rosemary (+Autumn)

By: dinnertonight

dinnertonight — Tue, 08 Mar 2011 06:53:05 +0000

i’ve made this recipe before and it’s excellent. love claudia fleming and always find inspiration in ‘the last course’.

By: Lynn D.

Lynn D. — Fri, 15 Oct 2010 21:53:24 +0000

When I was in fourth grade many years ago, my father almost bought a Concord grape farm near St. Joseph, Michigan. The farm had a contract with Welches grape juice. Fun to imagine how my life would have turned out if he had. My mom did learn that the best way to seed a Concord is with a bobby pin!

By: Tim

Tim — Mon, 27 Sep 2010 22:35:57 +0000

Hi Lena,
Thanks for writing, but the recipe is correct. The remaining softened butter is used on top of the focaccia. Let me know if you have any other questions!

By: Lena

Lena — Mon, 27 Sep 2010 21:56:25 +0000

CORRECTION: In the 3rd line of the recipe directions, I think it should say “3 1/2 tablespoons of softened butter” (corresponding to the softened butter amount as stated in the ingredient list).

By: Erin

Erin — Wed, 11 Nov 2009 21:21:31 +0000

I made this a few nights ago and it was great! Thanks Tim!

By: Angela

Angela — Mon, 09 Nov 2009 02:37:55 +0000

The pictures insired me to make this today. It was fantastic! (I made it with the suggestions you gave to Kate) Thanks for a great post.

By: Josh

Josh — Sun, 08 Nov 2009 19:30:39 +0000

Looks divine.

By: Tim

Tim — Thu, 05 Nov 2009 15:22:31 +0000

Hey Kate, Yes- give it a try. I would reduce the water by a tablespoon and add a tablespoon of whole milk. Should be fine. Good luck!

By: Kate

Kate — Thu, 05 Nov 2009 14:16:55 +0000

Do you think you could replace the milk powder with regular milk? I dont keep the powder on hand…I can’t wait to try it this weekend as a test run for Thanksgiving!!

By: Dawn in CA

Dawn in CA — Wed, 04 Nov 2009 20:38:12 +0000

Grapes, rosemary and focaccia - what an interesting combo. I'm having visions of curling up in front of a toasty fire with a wedge of this and some great cheese and sliced cured meats. A while ago, Divina Cucina posted a sweeter version on her blog, called Schiacciata con l’Uva. Her recipe looks delicious too, but since I prefer savory foods, your version is really calling to me!

By: The Purple Foodie

The Purple Foodie — Wed, 04 Nov 2009 12:53:52 +0000

Gosh TIm, this looks just awesome. I recently tried a Claudia Fleming recipe for macarons and it doomed. :(

By: Kasey

Kasey — Tue, 03 Nov 2009 23:53:06 +0000

I’m a big fan of ambiguous carb-y dishes that could either be dessert or lunch. I never get sick of putting sea salt on sweet, baked goods. Must try!

By: deb

deb — Tue, 03 Nov 2009 19:03:39 +0000

Great minds, Tim! I’ve been hoping to find time to make this soon. I keep seeing grapes at the farmers markets around here, and am itching to make something of them. Glad to know that the recipe is (well, as always from Ms. Fleming, right?) a hit.

By: Beth T.

Beth T. — Tue, 03 Nov 2009 15:48:59 +0000

What a beautiful and unique recipe! Oh, how I wish you lived in San Francisco… :)

By: Tim

Tim — Tue, 03 Nov 2009 15:10:03 +0000

Molly, Our Whole Foods had Concord grapes, if you live near one of them. Otherwise, Fleming says you can also make it with red or black grapes. Good luck!

By: Jennifer

Jennifer — Tue, 03 Nov 2009 14:44:13 +0000

Gorgeous!

By: Molly

Molly — Tue, 03 Nov 2009 14:10:03 +0000

If I can find Concord grapes I’m going to make this this weekend for when my mom comes to visit.