[Photograph: Ellen Silverman]

With wrinkly-sweet grapes sandwiched between two layers of olive-oily rosemary and anise-flecked focaccia we could eat slices of this Sweet Rosemary and Grape Focaccia from Francine Segan's Dolci all day long. This grapey bread treads the line between dessert and breakfast bread; it's the sort of dreamy breakfast we imagine eating when waking up in a gorgeous villa in Tuscany.

If you can find sweet-tart Concord grapes, they make a wonderful addition to this recipe, bursting and staining the bread with their sugary-sour purple juices.

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Sweet Rosemary and Grape Focaccia »

As always with our Bake the Book feature, we have five (5) copies of 'Dolci' to give away.

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