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1
Place the milk in the bowl of a stand mixer fitted with a hook attachment, sprinkle the yeast on top, and let rest until the mixture is bubbling, about 10 minutes.
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2
Meanwhile, combine the grapes and 1/4 cup of the sugar, toss to coat, and set aside.
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3
Place the flour, 1 teaspoon of the sugar, and the salt in a medium bowl and whisk to combine.
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4
When the yeast mixture is ready, turn the mixer to low and gradually sprinkle in the flour mixture.
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5
Mix until the flour is moistened and the dough starts to come together, about 2 minutes.
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6
Increase the speed to medium low and knead until the dough is starting to get smooth but is in large pieces, about 5 to 7 minutes.
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7
Increase the speed to medium and knead until its very smooth and elastic, about 5 minutes more.
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8
Coat the inside of a large bowl with 1 tablespoon of the melted butter.
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9
Place the dough in the bowl, turn to coat in butter, and cover with a damp towel or plastic wrap.
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10
Set aside in a warm spot until doubled in volume, about 30 minutes.
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11
Once the dough has risen, divide it in half and roll each piece into a 12-by-10-inch rectangle about 1/8 inch thick.
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12
Sprinkle a baking sheet with 1 teaspoon of the sugar.
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13
Place 1 piece of the dough on the baking sheet and cover it with half of the reserved grapes, spreading them out so they arent crowding each other but leaving a 1/2-inch perimeter of dough.
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14
Press the grapes into the dough and cover with the second piece of dough.
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15
Press the edges of the two sheets of dough together and roll the edge of the bottom sheet over the top, pinching the sheets together to create a secure seal.
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16
Brush the top of the dough with the remaining 1 tablespoon butter and top with the remaining grapes, gently pressing them into the dough.
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17
Cover with a damp towel or plastic wrap and let rest in a warm place until doubled in volume, about 45 minutes.
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18
Meanwhile, heat the oven to 375 degrees F and arrange a rack in the middle.
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19
Sprinkle the dough with the remaining 1 teaspoon sugar and bake until the crust is puffed and set, the underside is golden brown, and the middle of the top is golden, about 35 to 40 minutes.
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20
Drizzle with the grappa while hot and let the focaccia cool slightly before cutting, about 15 minutes.
