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1
In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour.
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2
Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes.
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3
Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms.
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4
Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes.
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5
Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
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6
Meanwhile, preheat the oven to 450 degrees.
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7
Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
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8
Turn the dough out onto a lightly floured work surface.
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9
Press and stretch the dough into a 13-inch round, then transfer to a piece of lightly floured parchment paper.
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10
Press the grapes into the dough and sprinkle with sea salt.
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11
Slide the flatbread with parchment onto the hot stone and bake for about 12 - 15 minutes, or until the crust is golden and the grapes have begun to release some of their juices.
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12
Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts.
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13
Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives.
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14
Cut into wedges and serve.
