Bacon Focaccia with grapes and bacon

Ingredients

• 200 g All purpose flour
• 80 g Red grapes, seedles
• 60 g Bacon, diced
• 120 ml Water, warm
• 2 tbsp Olive oil
• 1 1/2 tbsp Red wine
• 1 tbsp Rosemary, fresh, chopped
• 1/2 tbsp Honey
• 1 1/4 tsp Fresh yeast
• 1/8 tsp Salt, fresh ground

Method

1. Stir together the wine, honey, yeast, and warm water in a large bowl until yeast is dissolved. Let stand until bubbly, about 10 minutes.
2. Stir in 80g flour. Cover bowl with plastic wrap and a kitchen towel then let rise in a warm place until doubled in bulk, 40 to 50 minutes.
3. Meanwhile, mince half of the bacon to as small as you can.
4. When the dough has doubled, add olive oil, remaining flour, minced bacon, and salt. Stir until a sticky dough forms.
5. Knead dough on a floured work surface, until dough is smooth and elastic but still soft. This takes approximately 8 to 10 minutes.
6. Transfer dough to a large oiled bowl then cover the bowl with plastic wrap and a kitchen towel.
7. Let the dough rise again in a warm place until doubled in bulk, about 1 hour.
8. Turn out dough onto kitchen surface and knead several times to release air.
9. Transfer dough to a lightly oiled baking pan then gently stretch to cover the bottom as much as possible. The dough should be not thicker than 2-3cm.
10. Top the dough with grapes and remaining bacon then gently press into dough. Sprinkle with rosemary.
11. Cover pan with plastic wrap and a kitchen towel then let rise in a warm place until doubled in bulk, about 1 hour.
12. Preheat oven to 200°C and bake the focaccia for 40 minutes.
13. Place onto a wire rack to cool for 10 minutes before slicing and serving.