Focaccia with Grapes (Schiacciata con L'uva)

• 1 package active dry yeast (2 1/2 teaspoons)
• 3 tablespoons Chianti or other dry red wine
• 1 tablespoon honey
• 3/4 cup warm water (110115F)
• 2 1/2 to 3 cups Italian "00" flour or half all-purpose flour and half cake flour (not self-rising)
• 1/4 cup fine-quality extra-virgin olive oil (preferably Tuscan)
• 1/2 teaspoon fine sea salt
• 3 1/2 cups Concord or wine grapes (1 1/2 pounds)
• 1/2 cup sugar

1. Stir together yeast, wine, honey, and warm water in a large bowl until yeast is dissolved.
2. Let stand until bubbly, about 10 minutes.
3. Stir in 1 cup flour (mixture will be lumpy).
4. Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, 40 to 50 minutes.
5. Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
6. Knead dough on a floured work surface, gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes.
7. Transfer dough to an oiled large bowl and turn to coat.
8. Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
9. Turn out dough onto work surface and knead several times to release air.
10. Cut dough in half.
11. Roll out 1 piece of dough, keeping remaining piece covered, with a lightly floured rolling pin into a rough 12- by 10-inch rectangle.
12. Transfer dough to a lightly oiled 15- by 10- by 1-inch baking pan and gently stretch to cover as much as possible of bottom (dough may not fit exactly).
13. Scatter half of grapes over dough, then sprinkle grapes with 1/4 cup sugar.
14. Roll out remaining piece of dough in same manner and put on top of grapes, gently stretching dough to cover grapes.
15. Scatter remaining grapes and 1/4 cup sugar on top and gently press into dough.
16. Cover pan with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
17. Preheat oven to 400F.
18. Bake schiacciata in middle of oven until well browned and firm in middle, 40 to 45 minutes.
19. Loosen sides and bottom of schiacciata with a spatula and slide onto a rack to cool.
20. Serve at room temperature.

active dry yeast, chianti, honey, warm water, italian, finequality, salt, grapes, sugar

Taken from www.epicurious.com/recipes/food/views/focaccia-with-grapes-schiacciata-con-luva-104514 (may not work)