Focaccia with Roasted Grapes and Pine Nuts

I spent the better part of the winter of 1992 making hundreds of loaves of bread for an article I wrote for the charter issue of Cook’s Illustrated magazine. Day after day I’d get up and mix flour, salt, yeast and water, testing the different variables. But all that work paid off. I developed a very simple recipe for making bread that I’ve used for over twenty years now (eeks!).

Read the source article at The Kitchenthusiast

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