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1
Stir together yeast, wine, honey, and warm water in a large bowl until yeast is dissolved.
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2
Let stand until bubbly, about 10 minutes.
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3
Stir in 1 cup flour (mixture will be lumpy).
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4
Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, 40 to 50 minutes.
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5
Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
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6
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.
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7
Transfer dough to an oiled large bowl and turn to coat.
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8
Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
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9
Turn out dough onto work surface and knead several times to release air.
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10
Cut dough in half.
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11
Roll out 1 piece of dough, keeping remaining piece covered, with a lightly floured rolling pin into a rough 12- by 10-inch rectangle.
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12
Transfer dough to a lightly oiled 15- by 10- by 1-inch baking pan and gently stretch to cover as much as possible of bottom (dough may not fit exactly).
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13
Scatter half of grapes over dough, then sprinkle grapes with 1/4 cup sugar.
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14
Roll out remaining piece of dough in same manner and put on top of grapes, gently stretching dough to cover grapes.
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15
Scatter remaining grapes and 1/4 cup sugar on top and gently press into dough.
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16
Cover pan with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
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17
Preheat oven to 400F.
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18
Bake schiacciata in middle of oven until well browned and firm in middle, 40 to 45 minutes.
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19
Loosen sides and bottom of schiacciata with a spatula and slide onto a rack to cool.
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20
Serve at room temperature.
