Grape Focaccia - extra-virgin olive oil

Method

• In a small skillet over medium heat, warm the oil.
• Stir in 1 tablespoon rosemary leaves.
• Remove the pan from the heat and let it cool.
• Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl.
• Sprinkle the yeast over it.
• Let it stand until foamy, about 5 minutes.
• Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture.
• Stir until a soft dough forms.
• Turn the dough out onto a floured surface.
• Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes.
• If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute.
• Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
• Oil a large bowl.
• Place the dough in the bowl, and turn to coat it lightly with the oil.
• Cover the bowl with a dish towel.
• Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
• Halve the grapes if they are large.
• If using Concord, pit them.
• Heat the oven to 400 degrees.
• Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
• Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick it should not fill the entire pan.
• Dimple the dough with your fingertips.
• Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly.
• Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes.
• Drizzle all over with plenty of oil.
• Bake until golden brown, 25 to 30 minutes.