Grape and Rosemary Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine warm water, 1 tablespoon sugar, and yeast. Let stand for 5-10 minutes until foamy. Add 2 cups of flour, olive oil, and salt, stirring to combine. Gradually add remaining flour until a soft dough forms.
2. Knead the dough
   Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the grapes
   While dough is rising, wash and halve the grapes. Toss them with the remaining tablespoon of sugar and set aside to macerate. This will help release their juices and enhance their sweetness.
4. Shape the focaccia
   Preheat oven to 425°F (220°C). Punch down the dough and transfer to a well-oiled 15x10 inch baking sheet. Using your fingertips, gently stretch the dough to fit the pan, then create dimples across the entire surface with your fingertips.
5. Add toppings
   Drizzle the dough with additional olive oil. Press grape halves into the dimples, distributing them evenly across the surface. Sprinkle with fresh rosemary leaves and coarse sea salt.
6. Second rise
   Cover the dough loosely with a clean kitchen towel and let rise again for 30 minutes until slightly puffy.
7. Bake the focaccia
   Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown and the grapes are slightly caramelized. If using honey, dilute it with 1 teaspoon of warm water and brush over the hot focaccia immediately after baking.
8. Serve
   Allow the focaccia to cool for 10 minutes before slicing. Serve warm or at room temperature, drizzled with additional olive oil if desired.