Focaccia With Roasted Grapes And Pine Nuts

• 2 teaspoons dry active yeast
• 1/2 cup warm water
• 4 cups bread flour
• 2 teaspoons table salt
• 1/2 cup extra-virgin olive oil divided
• 1 1/2 pounds seedless red grapes washed and dried
• 3 tablespoons pine nuts
• 2 tablespoons rosemary leaves coarsely chopped
• 1 teaspoon coarse sea salt

1. Sprinkle yeast over warm water; let stand until yeast dissolves and starts to swell, about 5 minutes.
2. Meanwhile, mix flour and salt in the work bowl of a KitchenAid(R) Pro Line(R) Series Food Processor fitted with the steel blade. Add 1 1/4 cups room temperature water and 1/4 cup of the olive oil to the yeast mixture, then dump this liquid into dry ingredients, holding back a tablespoon or 2 of the mixture. Process until it forms a rough ball. (Although I usually find this amount of liquid right, add a tablespoon or so of flour to the mixture if it's excessively wet and sticky. Add the remaining yeast water if dough feels hard and dry.) Continue to process until dough is smooth and elastic, about 30 seconds longer.
3. Turn dough onto a lightly floured work surface; knead by hand for a few seconds to insure that dough is satiny and smooth. Form dough into a round and place into a large bowl that's been coated with vegetable oil spray or a very light film of oil. Place in a KitchenAid(R) 30" Slow Cook Warming Drawer (or a warm place) until dough doubles, 1 1/2 to 2 hours, depending on room temperature.
4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees. Line a 9x13-inch pan with a 12x20-inch piece of parchment to ensure easy removal of bread, drizzle 2 tablespoons of oil over pan bottom and up the sides. Line a second small, rimmed baking sheet with parchment. Toss grapes with a teaspoon of oil and roast until impressively gold brown and flavors have intensified, about 30 minutes. Leave oven at 400 degrees.
5. Punch dough down and turn into prepared 9x13-inch pan, pressing dough with fingertips and stretching it to fill the pan.
6. Cover dough with oiled plastic wrap and return to warm place; let rise for 30 minutes. Remove plastic wrap; drizzle dough with remaining oil and use fingertips to dimple the dough. Scatter grapes over dough, rolling some of them in the indentations. Cover dough with the plastic wrap and return dough to warm place until it's almost doubled in size, about 30 minutes longer. Scatter pine nuts and rosemary over dough and sprinkle with coarse sea salt.
7. Bake until golden brown, about 30 minutes. Remove from oven. Using parchment paper as handles, remove bread from pan and set on a wire rack. Let cool until warm. Halve bread lengthwise, slicing each half into 1-inch thick slices. Serve.

active yeast, water, bread flour, salt, extravirgin olive oil, pine nuts, rosemary, salt

Taken from www.yummly.com/recipe/Focaccia-with-Roasted-Grapes-and-Pine-Nuts-2098865 (may not work)