-
1
Combine 3/4 cup water and 1/4 teaspoon yeast in medium bowl.
-
2
Add 1 cup plus 2 tablespoons flour and whisk until smooth.
-
3
Cover and let stand at room temperature 3 hours.
-
4
Refrigerate starter at least 24 hours and up to 3 days.
-
5
Combine starter, 1 1/2 cups water and 1 teaspoon yeast in large bowl of heavy-duty mixer fitted with dough hook.
-
6
Beat 1 minute.
-
7
Add salt and remaining 3 3/4 cups flour.
-
8
Beat 5 minutes.
-
9
Scrape down sides of bowl and dough hook.
-
10
Continue to beat until very soft, slightly sticky dough forms, about 5 minutes longer.
-
11
Let stand 5 minutes.
-
12
Scrape dough into large oiled bowl; cover with plastic.
-
13
Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
-
14
Preheat oven to 350F.
-
15
Combine grapes, 1 tablespoon oil, and 1 teaspoon thyme in medium bowl; toss to coat.
-
16
Turn mixture out onto small rimmed baking sheet.
-
17
Roast until grapes begin to burst, about 10 minutes.
-
18
Cool completely on sheet.
-
19
Sprinkle large baking sheet lightly with cornmeal.
-
20
Turn dough out onto prepared sheet.
-
21
Using floured fingertips, pull and spread dough to approximate 18x10-inch rectangle.
-
22
Press dough all over with fingertips to dimple.
-
23
Brush dough with additional oil.
-
24
Sprinkle with grapes, then remaining 1 teaspoon thyme, walnuts, rosemary, and lemon peel.
-
25
Sprinkle with raw sugar and lightly with coarsely cracked black pepper.
-
26
Cover loosely with towel; let rise until light and puffy, about 45 minutes.
-
27
Preheat oven to 400F.
-
28
Bake focaccia until golden brown, about 25 minutes.
-
29
Transfer to board; brush edges with oil.
-
30
Serve warm or at room temperature.
-
31
*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
