[Photograph: Pernille Pedersen]

Based on a Tuscan recipe that makes the most of the grape harvest, this focaccia from Desserts for Every Season uses Concord grapes and rosemary needles to yield a bread that's sweetly herbed. And yes, Virginia, you can serve focaccia with vanilla ice cream.

Tips & Tweaks: Concord grapes, goopy little things that they are, aren't easy to pit. But cold grapes, a sharp knife and a slow hand will get the job done. Though if you just can't bear the thought of skinning dozens of individual blobs, hear this: the bread that this recipe is based on, Schiacciata all'Uva, actually leaves the seeds in.

As always with our Bake the Book feature, we have five (5) copies of Desserts for Every Season to give away.

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