FOCACCIA WITH ROSEMARY AND GRAPES

• 1 pkg (2 1/4 tsp) of dry active yeast
• 1/2 tsp granulated sugar
• 1 3/4 cups warm water
• 2 tsp kosher salt
• 1/4 cup olive oil + extra for drizzling
• 4 cups all-purpose flour
•  3 garlic cloves, minced
• 1 sprig rosemary, chopped
•  1 cup grapes, halved
• 1 tsp Maldon salt

In a large bowl, proof the yeast with sugar and warm water.

Add the salt and olive oil and combine.

Add one cup at a time of flour, stirring with a wooden spoon. Dump the dough onto the counter and continue kneading with your hands until the dough is smooth and elastic. Sprinkle with flour as necessary to prevent the dough from sticking. 

Place the dough into a well-oiled bowl. Cover with a damp cloth and place in a warm spot to let rise for 1 - 1 1/2 hours until doubled in size. Punch down the dough and let it double in size.

Preheat the oven to 350ºF.

Place the dough on a well-greased 11x16" baking sheet (with a 1 - 2" lip). Gently stretch and press the dough into the corners of the pan. Drizzle the dough with olive oil. Cover with garlic, rosemary, and grapes. Drizzle with more olive oil. Make indentations in the dough with your fingertips. Sprinkle with salt.

Let the dough rest for 15 minutes.

Place the tray into the oven and bake for 20 minutes, rotating half-way. Remove from the oven, slice, and serve warm. Best eaten the day of. Can be stored on the counter covered for a couple of days.