Focaccia with Grapes

Dissolve the yeast in a glass of tepid water. Prepare the dough by mixing the flour, with the yeast, one cup of water, 4 tablespoons sugar, 4 tablespoons of olive oil and a pinch of salt in a bowl, then put the mixture on a floured surface and knead briefly by hand. When you obtain the smooth and soft classic texture of bread dough, form a ball and place in back in the bowl, covered with plastic wrap (or a clean damp cloth), and then let it rise for a one hour, till it doubles its volume. Then divide the dough in two parts, a bigger piece for the bottom side of the focaccia and a slightly smaller one for the top layer. Roll out the dough (about 1 cm thick) and lay it on a rectangular baking tray previously greased with oil. It is important that the pastry overflows from the edges of the tray. Fill the base of the cake with ⅔ of the grapes previously washed and dried. Sprinkle over 2 tablespoons of sugar and 2 tablespoon of olive oil. Then cover with the remaining dough rolled out thinly, and fold the edges of the lower layer inwards to seal the focaccia. With the your finger tips press down to create small dimples on the dough making sure you do not to pierce it. Spread the remaining grapes over the top and sprinkle with 2 tablespoons of sugar and 2 spoons of olive oil. Bake at 180 ° C for 50-60 minutes. It is better to let it cool down before you eat it and even better the next day.