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1
In the bowl of an electric mixer fitted with a paddle attachment proof the yeast with the granulated sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/3 cup of the brown sugar, the cinnamon, and the butter, and combine the dough well.
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2
With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky.
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3
Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil.
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4
Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
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5
The dough may be made up to this point, punched down, and kept, covered and chilled, overnight.
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6
Let the dough return to room temperature before proceeding with the recipe.
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7
Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
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8
In a bowl stir together the grapes, the walnuts, and the Marsala and sprinkle the mixture evenly over the dough.
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9
Sprinkle the focaccia with the remaining 1/3 cup brown sugar and bake it in the bottom third of a preheated 400F.
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10
oven for 30 to 35 minutes, or until it is cooked through and topping is caramelized.
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11
Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
