Grape Harvest Focaccia

1 1/4 cups tepid water (70-78 degrees)

1 teaspoon instant yeast

3 1/4 cups unbleached, all-purpose flour

1/3 cup extra-virgin olive oil

1 1/2 teaspoons sea salt

1 1/2 cups red seedless grapes (or red wine grapes, if available)

2 tablespoons chopped fresh rosemary, for garnish

1 teaspoon coarse sea salt, for garnish

1. Pour water into a mixing bowl or the bowl of a large stand mixer. Add yeast, flour, oil and salt, then stir just long enough to form a dough. If kneading by hand, turn dough out on to a lightly floured surface and knead until dough is supple, smooth and very elastic, 12-15 minutes. If using a stand mixer, use the dough hook and mix on medium speed (4 on a KitchenAid), about 9-10 minutes.

2. Transfer dough to a lightly oiled container and cover with plastic wrap. Let rise at room temperature until doubled, 1-1 1/2 hours.

3. Lightly grease a rimmed baking sheet with olive oil. Turn dough out onto baking sheet. Let rest 5 minutes. Oil your hands and press the dough with your fingers, gently stretching it toward the edges without tearing, until it is 1/2-inch thick. (If it springs back, let rest 5 minutes and try again.)

4. Use your hands to coat the dough with olive oil. Dimple it with your fingers. Press grapes into the dough, about 1 inch apart. Sprinkle with rosemary and sea salt.

5. Cover with plastic wrap and let rise another 30-45 minutes, or until the dough puffs up slightly around the grapes.

6. Preheat oven to 375. Bake focaccia for 20-30 minutes, until the grapes are wrinkled and the crust is golden. Cool on wire rack about 5 minutes, then use a spatula to remove focaccia from pan. (Best eaten the day it is made, but it can be stored in a resealable plastic bag for one day.)

-- Daniel Leader, "Local Breads" (W.W. Norton, 2007)