I got off easy this year. I didn’t cook Thanksgiving dinner. I joined friends in the North Bay and had to bring an antipasto.
It took me a while to get inspired but an idea hit me at the market. The late harvest grapes were spectacular. I made a grape and walnut focaccia scented with rosemary.
Focaccia is a good option for a bring-along appetizer. Flatbread is easy to transport and can be served at room temperature. I paired this one with creamy Italian robolia cheese. The sweet grapes and crunchy walnuts are enhanced by the scent of rosemary. A bite of the focaccia with a bite of the cheese is heavenly.
Bubbly prosecco was the perfect accompaniment, adding a crisp citrus and floral note.
I got carried away. I made a savory pear tomato focaccia too and paired it with a balsamic-rubbed aged pecorino cheese. The doughs for these 2 flatbreads are not the same. Here’s the tomato and onion focaccia recipe.
I love baking in the late fall. Making pizza, focaccia or bread is a zen experience for me. Kneading dough and baking relaxes me. Making focaccia in the morning makes my day.