Grape and Rosemary Foccacia

In a large bowl, mix together the water, wine, honey, and yeast. Let sit in a warm spot until bubbly. It will be a very pretty purply color and noticeably foamy.

Into this mixture, stir in the flour, olive oil and fine sea salt. You can let it rise (covered) on the counter for 2 hours, or until doubled in bulk, but I think the bread benefits from the slower rise it gets in the refrigerator. If you have the time, let the dough rise overnight in the fridge. When ready to bake the refrigerated dough, let it come to room temperature for about 20 minutes. Whichever method you chose for the rise, at this point the dough is ready to be pressed into a well-oiled pan with low sides (like a jelly roll, sheet pan or cookie sheet).

Heat your oven to 375ºF. Lay a sheet of parchment or non-stick liner into a second pan. Spread the grapes evenly over the pan and bake for 15 minutes or until the grapes begin to wrinkle and the juices escape. Let the grapes cool slightly and raise the heat of the oven to 400ºF.

In a small bowl, mix together the coarse sugar and coarse sea salt. Drizzle the surface of the dough with a bit of olive oil. Using your fingers, press the roasted grapes deeply into the dough. Scatter the rosemary leaves over the grapes and sprinkle the sugar/salt mixture over the top. Bake the focaccia for 15-18 minutes. The top will be golden brown and the bread will spring back if touched. Let it cool for a few minutes in the pan on a baking rack.

Slide the bread from the pan and cool completely on the rack. Using a serrated knife, cut into squares and serve.