Rosemary grows abundantly in my herb garden. My mind fills with ways to use it. I remember an amazing recipe from Smitten Kitchen for a foccacia bread with rosemary and grapes. This time of year. Publix carries season grapes: champagne grapes and Thomcord, a seedless hybrid of Thompson and Concord. Today I further adapted the recipe that Smitten Kitchen had adapted, using my honey and home milled flour. The hard white wheat gives the foccacia a nutty flavor. I also used pecan oil I bought in Thomasville a couple of weekends back. I will continue to make this recipe, tweaking and adjusting but I am exceptionally pleased with how it turned out. 
Rosemary Grape Foccacia
Adapted from Smitten Kitchen
450F
¾ c warm water, (110F)
2 Tbsp powdered mil
1 Tbsp honey
1 Tbsp yeast
Mix together in mixing bowl and let sit until frothy.
2 ¼ c finely home-milled white winter wheat
½ tsp salt
2 Tbsp oil (olive, pecan or other light oil)
Add to the yeast mixture. With a dough hook, mix for 8 minutes. Dough will be sticky. Turn into a large, well oiled mixing bowl and set to rise for 2 hours.
Turn out and split into two balls. Shape each ball, oil it well and place on an oiled cookie sheet. Let rest for 20 minutes. Stretch and shape into flat, roundish-ovalish breads and poke with fingertips to give the characteristic focaccia dents and wells. Let rise for 1 ½ hours.
Brush with oil and sprinkle breads with
1 cup sliced grapes
1 Tbsp rosemary leaves
1 Tbsp coarse SUGAR
2 tsp coarse salt
Bake for 16 minutes.
