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About the Recipe: When it’s grape harvest time in Tuscany, this recipe is perfect to use for wine and cheese plates. The crust is very crisp and chewy, and the inside is pillow soft. Cut the slices into small squares with a grape in the center. They will also make fantastic mini sandwiches with your favorite meat or vegetable filling.
Recipes Inspired by Cathy Mantuano and Tony Mantuano in the book -“Wine Bar Food”, 2008
Cook’s Note: The original recipe used traditional dry yeast and procedure; I used Red Star Platinum Superior Dry Yeast and a quick mix procedure.
pdf for Copy of Recipe – Red Grape Focaccia
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