Name: Focaccia with Grapes (Schiacciata con L'uva)
Cook time: 45 min
Total time: 4 hr
Yield: Makes 12 servings
Ingredients: 1 package active dry yeast (2 1/2 teaspoons); 3 tablespoons Chianti or other dry red wine; 1 tablespoon honey; 3/4 cup warm water (110–115°F); 2 1/2 to 3 cups Italian "00" flour or half all-purpose flour and half cake flour (not self-rising); 1/4 cup fine-quality extra-virgin olive oil (preferably Tuscan); 1/2 teaspoon fine sea salt; 3 1/2 cups Concord or wine grapes (1 1/2 pounds); 1/2 cup sugar

Image may contain Food Waffle Pork and Dessert

Focaccia with Grapes (Schiacciata con L'uva)John Kernick

Schiacciata means "flattened down," and in Tuscany the term generally refers to flatbread—what everyone else in Italy calls focaccia. During the wine-grape harvest, Tuscans make a not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin.

Realistically, at this time of year in the United States it will be hard to find a grape flavorful enough for this recipe. If you can't find great grapes, save this recipe for next autumn, when Concord grapes are in season, and substitute the almond cookie recipe.

Cooks' note:

• Wine and Concord grapes are delicious, but they do have large pits compared to other grape varieties. Resist the temptation to pit them—it's difficult to do and too much liquid will exude from them into the dough.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.