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Grape Harvest Focaccia
Makes 1 large or 6 small

Adapted from "Local Breads: Sourdough and Whole-Grain Recipes From Europe's Best Artisan Bakers" (W.W. Norton & Company). From a version tasted at a roadside bakery in Italy.

1 1/4 cups (300 grams) tepid water
1 teaspoon (5 grams) instant yeast
3 1/4 cups (500 grams) unbleached all-purpose flour
1/3 cup (60 grams) extra-virgin olive oil
1 1/2 teaspoons (10 grams) sea salt
1 1/2 cups (200 grams) red grapes or cherry tomatoes, washed and dried
2 tablespoons (6 grams) fresh rosemary leaves
1 teaspoon course sea salt

Pour water into bowl of a stand mixer. Add flour, yeast, oil and salt and stir just to blend. With the dough hook, mix on medium until supple, smooth and very elastic, 9-10 minutes. Transfer to lightly oiled, clear 2-quart container with a lid.

Mark container where dough will be when doubled. Cover and let sit at room temperature until it doubles, 1-1 1/2 hours. Grease a rimmed baking sheet with olive oil. Uncover dough and scrape into the baking sheet. Oil your hands and press dough, gently stretching without tearing it. (Or cut dough into individual pies.) If it springs back, let rest for 5 minutes uncovered. Stretched, it will be about 1/2-inch thick. Coat dough with olive oil and dimple all over with your fingers. Press grapes (or tomatoes and a little sea salt) into dough, 1 to 1 1/2 inches apart, and sprinkle rosemary and salt evenly over.

Cover and let rise at room temperature until the dough puffs up around the grapes, 30-45 minutes. Preheat oven to 375. Uncover and bake until the fruits have wrinkled, staining the dough with their juices, and the crust is honey-gold, 20-30 minutes.

Let cool 5 minutes, then, using a spatula, slide onto cutting board. Cut into thin rectangles, fat rectangles or slices.

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