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1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and sugar to yeast mixture; stir until well combined. Cover and let stand at room temperature 1 hour to form a sponge (mixture will rise and bubble slightly).
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2
Add 1 cup flour, 1/2 cup cornmeal, 1 tablespoon olive oil, 1/4 teaspoon black cumin seeds, and 1 teaspoon salt to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Turn dough out onto a lightly floured surface; gently knead in 2/3 cup grape halves. Cover dough with plastic wrap, and let rest for 10 minutes.
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4
Transfer dough onto a baking sheet sprinkled with remaining 1 teaspoon cornmeal. Pat dough into a 14 x 10-inch rectangle; brush with remaining 1 tablespoon olive oil. Cover and let rise 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
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5
Preheat oven to 475u00b0.
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6
Uncover dough, and sprinkle with remaining 1/2 teaspoon cumin seeds and kosher salt. Sprinkle remaining 1/3 cup grape halves over dough; gently press into dough.
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7
Bake at 475u00b0 for 15 minutes or until lightly browned. Loosen bread from pan with a thin spatula. Serve warm or at room temperature.
