This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany.
- 10 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely minced
- 2 ¼ teaspoons (1 envelope) active dry yeast
- ½ cup warm water
- 2 cups all-purpose flour
- 11 tablespoons sugar
- ½ teaspoon salt
- 3 pounds black seedless grapes, stems removed
- 2 teaspoons anise seeds
In a small saucepan, heat 4 tablespoons of the oil and the rosemary until warm. Set aside to cool to room temperature.
Sprinkle the yeast into the warm water and set it aside until it bubbles, about 2 minutes. Sift the flour onto a work surface or into a large bowl. Make a well in the center and fill with the yeast water, the rosemary oil, 3 table-spoons of the sugar, and the salt. Gradually incorporate the flour into the liquid in the well until a dough forms. Knead the dough until smooth, then set it aside in a lightly oiled bowl until it doubles, about 1 hour.
Preheat the oven to 350°F. Coat a 9-by-13-inch baking pan with 2 tablespoons of the oil.
Put about half of the grapes into a bowl and, using a large fork or potato masher, gently break the skins. Stir in the remaining grapes whole.
Take slightly more than half of the dough and roll it out to fit the baking pan. Put the dough into the prepared pan and brush with 2 tablespoons of the oil. Top with a little more than half of the crushed and whole grapes. Sprinkle with 4 tablespoons of the sugar and 1 teaspoon of the anise.
Roll out and stretch the remaining dough to fit the pan. It will be thin. Place the dough over the grape layer. It’s okay if it doesn’t fully cover the bottom layer. Spread with the remaining 2 tablespoons oil, and the remaining grapes, 4 tablespoons sugar, and 1 teaspoon anise. Bake for about 1 hour, until the top is golden brown. Serve at room temperature.