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!
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.
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!
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!!
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).
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!
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!
In the autumn I make grapecakes with red grapes (Dutch Frankentalers) my collegue gives me. I unseed them with tweezers. Still a lot work but the grapes stay undamaged.
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Molly says:
November 3rd, 2009 at 8:10 am
If I can find Concord grapes I’m going to make this this weekend for when my mom comes to visit.
Jennifer says:
November 3rd, 2009 at 8:44 am
Gorgeous!
Tim says:
November 3rd, 2009 at 9:10 am
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!
Beth T. says:
November 3rd, 2009 at 9:48 am
What a beautiful and unique recipe! Oh, how I wish you lived in San Francisco… :)
deb says:
November 3rd, 2009 at 1:03 pm
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.
Kasey says:
November 3rd, 2009 at 5:53 pm
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!
The Purple Foodie says:
November 4th, 2009 at 6:53 am
Gosh TIm, this looks just awesome. I recently tried a Claudia Fleming recipe for macarons and it doomed. :(
Dawn in CA says:
November 4th, 2009 at 2:38 pm
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!
Kate says:
November 5th, 2009 at 8:16 am
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!!
Tim says:
November 5th, 2009 at 9:22 am
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!
Josh says:
November 8th, 2009 at 1:30 pm
Looks divine.
Angela says:
November 8th, 2009 at 8:37 pm
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.
Erin says:
November 11th, 2009 at 3:21 pm
I made this a few nights ago and it was great! Thanks Tim!
Lena says:
September 27th, 2010 at 3:56 pm
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).
Tim says:
September 27th, 2010 at 4:35 pm
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!
Lynn D. says:
October 15th, 2010 at 3:53 pm
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!
dinnertonight says:
March 8th, 2011 at 12:53 am
i’ve made this recipe before and it’s excellent. love claudia fleming and always find inspiration in ‘the last course’.
Sandra says:
October 16th, 2013 at 4:40 pm
In the autumn I make grapecakes with red grapes (Dutch Frankentalers) my collegue gives me. I unseed them with tweezers. Still a lot work but the grapes stay undamaged.