Grape Focaccia [2] / Sweet Focaccia with Grapes

This bread is from the recipe in Mom's Big Book of Baking, by Lauren Chattman. It is different from the other one that I posted a photo of a few weeks ago, in that: this version specifically calls for red grapes, and there's only one layer of dough. At that time, I had 2 lbs of red grapes, so I needed to make more than one focaccia to use them all up. Both focaccias were delicious, and seemed to freeze well. They make a nice snack, and are good to accompany breakfast.

Grape Focaccia [1]/ Schiacciata All'uva

This bread is based on the recipe at LeitesCulinaria.com from last Oct. 10. The recipe is very specific that one should only use wine-, concord, or other, similar grapes, and definitely not red grapes. Unfortunately, all I had this time were 2 lbs. of red seedless grapes, which I cannot eat raw and didn't want to waste -- so, that's what I used (for this and another focaccia). 😊 I liked this sweet focaccia, which allowed me to once again enjoy grapes. Next time, I'll have to see about using the specified grapes (if I can find seedless).

As it sounded like the bread does not stay for very long, I wrapped up individual pieces and stashed them in the freezer for later. There's a variation of the recipe given, for blueberry focaccia. The recipe says that this is useful if the grapes you need are unavailable or out-of-season, and will resemble the original well enough. I would like to try that some time; it sounds quite yummy.

Leite's Culinaria Website, Grape Focaccia Recipe