Yes, it's time for the grape harvest in Sicily...the vendemmia. But grapes are also in season here in the States. I've been buying fresh concord grapes at the farmer's market, and picking wild grapes along the roadside to make my annual batch of wild grape jelly. Some folks discover tai chi or needlepoint later in life. I discovered grapes. And then there's the fermented juice, WINE!, which I've studied quite a bit in the past five years. Here is a seasonal recipe that will make you grape happy, too. Schiacciata con L'uva is traditionally served as a snack when there is an abundance of grapes in the vineyard and people are hungry from working the harvest. I've had many versions of this in Italy, some with pine nuts, and one with the addition of sugar, making it more of a breakfast treat to be washed down with hot espresso in the morning. I've used fresh concords in this, but you must remove the seeds beforehand. Here is my offering of grape happiness to you.

Grape and Gorgonzola Focaccia, better known in Italy as Schiacciata con L'uva

I've enjoyed this in the winter, substituting the grapes for plump raisins that I've hydrated in Marsala or passito to give it a Sicilian slant. If you are in a pinch for time you can use pizza dough from your favorite pizzeria or fresh store-bought as a stand-in for the focaccia recipe. 

6 tablespoons extra virgin olive oil 

1 heaping tablespoon chopped fresh rosemary leaves 

2 teaspoons fennel seeds

2 teaspoons active dry yeast 

1 2/3 cup all-purpose flour, plus more as needed 

3/4 cup cornmeal 

1 1/2 teaspoons salt 

1/2 pound sweet Italian sausage, (about 2 links) casings removed. Crumbled, cooked, and drained

1 cup sliced red grapes

1/2 cup gorgonzola cheese 

In a small skillet over medium heat, warm the olive oil. Stir in the rosemary leaves and fennel seeds. Remove from heat and let cool. 

Place 3/4 cup lukewarm water in a large bowl. Sprinkle the yeast over it and let stand until foamy, about 5 minutes. 

Stir in the olive oil mixture, flour, ½ cup cornmeal, and salt. Stir until a dough forms. Turn the dough out onto a floured surface and knead until smooth and elastic – about 8 to 10 minutes. Add more flour if the dough is very sticky – you want damp but not unworkable dough. Oil a large bowl with olive oil. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel and let it rise until the dough has doubled, about 1 hour.

Heat oven to 425 degrees F. Oil a large pizza pan with olive oil and sprinkle with remaining cornmeal. Place the pan in the oven for 5 minutes. 

Punch down the dough and pat it into the preheated pizza pan, covering the entire surface. Scatter the cooked Italian sausage over the dough, and then the grapes, pressing them in lightly. Sprinkle with gorgonzola and bake until golden brown, 20 to 25 minutes. Makes 6 to 8 servings. 

Good news! Since our spring trip to Sicily this year was such a success, we've decided to offer another for 2012. We have just met some new Sicilian wine makers and have lots of new places and faces for us to explore and meet this spring. The dates for our new "Exploring Sicily with Knife, Fork, and Wineglass" will take place April 14th-April 23rd, 2012. The itinerary will be posted soon on our website, so start making plans to join us!