This is similar to the nectarine and cherry tomato flatbread I made a couple weeks ago, although this time the recipe for pizza dough (or focaccia dough) worked out much better. This recipe is based on a traditional harvest-time recipe, although the original is probably made with wine-making grapes. The closest we can find here are concord grapes, but it’s difficult to seed them, so I compromise and use red grapes.
Focaccia with Grapes and Rosemary
1/4 cup white wine
3/4 cup warm water
1 envelope yeast
1 tablespoon honey
3 1/2 cup flour
2 teaspoons salt
2 tablespoons olive oil
2 cups red grapes
3 tablespoons rosemary
Combine the yeast with the warm water and the honey and let sit for about 10 minutes to make sure your yeast is alive. Add the wine, flour, and half the salt and olive oil. Mix together until you can’t stir it anymore. Dump onto a floured surface and knead for several minutes. Place in an oiled bowl with a damp dish towel over it. Let it sit for an hour.
Roll out the dough and place on a cookie sheet. Preheat the oven to 425 degrees.
Brush the dough with the rest of the olive oil and salt. Sprinkle the grapes and rosemary over the top. You can also add some minced garlic if you like. Bake for 20-30 minutes or until it starts to brown around the edges. Let cool a few minutes until you slice it.