Grape-rosemary focaccia

This recipe from smitten kitchen had been on my to-make list for a long time. We moved into our new apartment last week, which means I finally had access to my stand mixer again. When I saw Concord grapes at the grocery store, I knew it was time to make this recipe! I made one for dinner on Sunday, and we took the other one to a concert in Millennium Park on Monday. They were delicious! It's more work than using the bread maker, mostly because you have to plan on being at home to do various stuff to the dough on a schedule. But darn it, they were tasty. They might work in a bread machine, too. I'll have to try.

I was initially disappointed with the Concord grapes I bought at the store because they didn't taste as Concordy as I thought they should. But the heat of the oven concentrated the flavors, and they were so good with the salt, olive oil, and rosemary. I'm not going to post the recipe because you can just follow the link at the beginning of the post. I made a few changes: I didn't have milk, and yogurt seemed to make a fine substitute. Water probably would have worked, too. I also added about twice as much rosemary for the second one. I thought the rosemary flavor was overwhelmed the first time. Next time, I'll probably add some rosemary to the dough as well. I baked mine on my pizza stone, and I think that (and the olive oil) made the crust really nice and crispy on the outside, but not hard through-and-through. We will probably use this recipe for other focaccias in the future.

I think I have mentioned my friend's blog The Weekly Pizza. Well, we've been inspired, and we're going to try to make weekly pizzas too. I love having structured projects like that, and one that leads me to eat more pizza is an extra bonus. Even though this is focaccia, I've decided that it counts as our first weekly pizza. Thanks for the inspiration, Golda!

I think I should close by gushing about how the kitchen smelled. While the dough was rising, there was a delicious yeasty smell in the air, which gave way to a buttery/olive oil-y bread-baking smell once it hit the oven. It was divine!

Don't expect leftovers.