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1
In a small skillet over medium heat, warm the oil.
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2
Stir in 1 tablespoon rosemary leaves.
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3
Remove the pan from the heat and let it cool.
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4
Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl.
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5
Sprinkle the yeast over it.
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6
Let it stand until foamy, about 5 minutes.
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7
Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture.
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8
Stir until a soft dough forms.
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9
Turn the dough out onto a floured surface.
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10
Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes.
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11
If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute.
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12
Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
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13
Oil a large bowl.
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14
Place the dough in the bowl, and turn to coat it lightly with the oil.
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15
Cover the bowl with a dish towel.
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16
Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
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17
Halve the grapes if they are large.
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18
If using Concord, pit them.
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19
Heat the oven to 400 degrees.
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20
Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
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21
Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick it should not fill the entire pan.
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22
Dimple the dough with your fingertips.
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23
Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly.
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24
Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes.
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25
Drizzle all over with plenty of oil.
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26
Bake until golden brown, 25 to 30 minutes.
