Fall is here and my baking reflects it. Today it was zucchini muffins. Earlier this week it was a grape focaccia.
My grapes are Concords. I remembered ZolaBlue's beautiful Concord Grape Focaccia  but ended up using a recipe and technique for a Rosemary Grape Focaccia with Sea Salt from Dan Leader's Local Breads .
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....