Sweet Rosemary and Grape Focaccia

Ingredients

• 10 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely minced
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water
• 2 cups all-purpose flour
• 11 tablespoons sugar
• 1/2 teaspoon salt
• 3 pounds black seedless grapes, stems removed
• 2 teaspoons anise seeds

Directions

1. Warm the rosemary with 4 tablespoons of the oil in a small saucepan, then take it off the heat and let it come back to room temperature. Scatter the yeast over the warm water; after about 2 minutes, it should be bubbling. Sift the flour onto a work surface or into a large bowl. Hollow out the middle, then pour in the yeast mixture and rosemary oil; add 3 tablespoons of the sugar and the salt. Pull flour from the sides into the liquid little by little until you have a dough. Knead until the dough turns smooth, then place it in a lightly oiled bowl and leave it to rise until doubled, about 1 hour.
2. Heat the oven to 350 degrees F. Use 2 tablespoons of the oil to grease a 9-by-13-inch baking pan.
3. Add about half of the grapes to a bowl. With a large fork or potato masher, press them gently just enough to split their skins, then mix in the rest of the grapes, leaving those whole.
4. Use slightly more than half of the dough and roll it out so it fits the baking pan. Lay it in the oiled pan, then brush the surface with 2 tablespoons of the oil. Spoon over a little more than half of the grape mixture. Scatter on 4 tablespoons of the sugar and 1 teaspoon of the anise.
5. Roll and gently stretch the rest of the dough to the size of the pan; expect it to be thin. Drape it over the grapes, without fussing if it leaves some of the lower layer exposed. Finish with the remaining 2 tablespoons oil, the remaining grapes, 4 tablespoons sugar, and 1 teaspoon anise. Bake until browned on top, about 1 hour. Serve at room temperature.