Grape Focaccia

One of my favourite chefs to watch on TV is Anna Olson and I have tried a lot her recipes.  The other night when I was making my root beer chicken  I was pondering what I could serve as a side dish and I remember seeing this recipe on her cooking show in the spring and wanting to try it.  However since grapes were not in season I simply forget about the recipe.  When I was at the grocery store this week grapes were on sale and that triggered my memory about his bread.  Even though the bread was made from scratch.  It was really easy and yummy!  It is almost like a dessert bread with all that sugar on it.

Ingredients
2 1/2 teaspoons (1 pkg) instant dry yeast
3 tablespoons grape juice
1 tablespoon honey
1 cup tepid water (just above body temperature)
1 ½ cups all-purpose flour and 1 to 1 ½ cups pastry flour
1/4 cup plus 2 tbsp extra-virgin olive oil
3/4 teaspoon salt
1 cup grapes
1/3 cup Turbinado sugar
Directions
Stir together yeast, juice, honey, and warm water in a large bowl. Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic wrap and let rise in draft-free place about 40 minutes, until doubled in size.
Add ¼ cup olive oil, 1 ½ cups flour, and salt and stir until a sticky dough forms. Knead dough on a floured work surface; gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes (I prefer doing this by hand, instead of in a mixer). Place dough in an oiled bowl, cover with plastic wrap and let rise an hour, until doubled in size.
Turn out dough onto a lightly floured work surface and knead for a moment. Cut dough in half and roll out 1 piece of dough (keeping remaining piece covered) to a rectangle 9-x-13-inches. Transfer dough to a lightly oiled 9-x-13-inch pan and sprinkle with half of the grapes and sugar. Roll out second piece of dough to same size and cover grapes. Spread remaining grapes on top of dough and gently press in. Sprinkle with sugar and cover with a tea towel to rest 30 minutes.
Preheat oven to 400F and bake focaccia until richly golden, about 40 minutes. While still warm, brush with remaining 2 Tbsp olive oil.