Thanks for visiting! Actually, to be fair, neither Deb of Smitten Kitchen, nor Claudia Fleming can actually be credited for a focaccia with grapes & rosemary. In fact, fruit focaccias with olive oil and rosemary are an Italian tradition, and honestly, I was inspired by a recipe I made years ago for an apricot & cherry focaccia. In any case, I didn’t base myself on any of those recipes. I just made a few of fruit focaccias along the way until I came up with the right ratio of ingredients that worked for me.

Thanks, Helene! I use a Canon Rebel XSi with a 50 mm lens.

maybe! the concord vines growing in my yard produce grapes with rather noticeable seeds. maybe I'll make this and just crunch through them.

I didn't even notice the seeds, actually. I later made a concord grape & peanut butter crumble with several more bunches of Concord grapes, and for that recipe, because I was using so many grapes, I did peel & cook them to draw out the seeds. The seeds were really quite tiny though. Maybe the Concord grapes I got were seedless?

I want to try this.

is it much bother with the seeds in the concord grapes?

PS. Your concord grape rosemary focaccia would also feel good. You bring that, I'll bring the vino. Yes?

So glad to be a part of FBC with you!! xo!

I loved your story! Your focaccia brought back memories of the ones my paternal grandma used to make. She called it Schiaccata a l'Uva (focaccia squashed with grapes). Thanks for the memory and now I have to make it and eat all of it too.