Fall is here and my baking reflects it. Today it was zucchini muffins. Earlier this week it was a grape focaccia.
As you can imagine, it is more savory than sweet. Though I used a poolish, the dough was a bit plain and pale, seemingly underfermented. It improved a bit the next day.
There are more Concords on my vines, so I may try the sweet version soon. Or I wonder if it would be good to combine the two and use sugar instead of salt with grapes and rosemary? Hm....