Ingredients

1/2 pound seedless red grapes

　　two 1/4-ounce packages active dry yeast (5 teaspoons)

　　1/2 teaspoon sugar

　　1 1/2 cups lukewarm water

　　4 1/4 cups bread flour

　　1 teaspoon table salt

　　1/4 cup olive oil

　　2 tablespoons fresh rosemary leaves

　　coarse salt to taste

　　freshly ground black pepper to taste

　　

Step 1

Preheat oven to 300°F.

　　

Step 2

In a baking dish large enough to hold grapes in one layer cook grapes in middle of oven 30 minutes, or until soft and sticky, and cool slightly.

　　

Step 3

In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. Add flour, table salt, and oil and combine well.

　　

Step 4

With dough hook knead dough 2 minutes, or until soft and slightly sticky. Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes.

　　

Step 5

On a lightly floured surface roll dough into an 18- by 8-inch oval. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper. Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk.

　　

Step 6

Preheat oven to 375°F.

　　

Step 7

Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack. Serve focaccia warm or at room temperature.