✨ September always meant one thing in my family: grape focaccia. My grandfather was a baker, and every year during harvest the bakery would be filled with the smell of bread and grapes. For us, it was more than food — it was tradition and comfort. This is my own version: usually it’s made stuffed, but I love it like this — soft, juicy, and full of flavor. It melts in your mouth with every bite. Recipe: 500 g flour 320 g water 500 g Concord grapes 10 g salt 125 g starter 25 g sugar in the dough 4