Grape Focaccia with Rosemary

Every year, I can't seem to resist buying the Ontario blue grapes. They're my favourite grapes and when the price drops, I can't resist them, even if I have an overload of fruit. While searching for things to do with these delicious little jewels, I found this recipe and was not disappointed with it. The best part about these grapes? Unlike Concord, they don't need to be seeding, saving more than a little bit of time!

The recipe makes two 9" breads, which are entirely too easy to finish in one sitting if you don't watch it.

Grape Focaccia with Rosemary (from Smitten Kitchen, originally Last Course)

Ingredients
3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
6 tablespoons (90 ml) olive oil
1 1/2 cups halved Concord, red or black (or blue!) grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt

1. In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes.
2. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low.
3. Attach the dough hook, raise the speed to medium-low and knead the dough for 8 minutes longer.
4. Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.
5. Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls.
6. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel.
7. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
8. Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top the sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.