Grape and Rosemary Focaccia

• 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

1. Preheat oven to 300F.
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.
3. In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy.
4. Add flour, table salt, and oil and combine well.
5. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
6. Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes.
7. On a lightly floured surface roll dough into an 18- by 8-inch oval.
8. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper.
9. Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk.
10. Preheat oven to 375F.
11. Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack.
12. Serve focaccia warm or at room temperature.

red grapes, active dry yeast, sugar, water, bread flour, salt, olive oil, rosemary, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/grape-and-rosemary-focaccia-10888 (may not work)