Preheat oven to 300F. In a baking dish large enough to hold grapes in one layer cook grapes in middle of oven 30 minutes, or until soft and sticky, and cool slightly. In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. Add flour, table salt, and oil and combine well. With dough hook knead dough 2 minutes, or until soft and slightly sticky. Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes. On a lightly floured surface roll dough into an 18- by 8-inch oval. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper. Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk. Preheat oven to 375F. Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack. Serve focaccia warm or at room temperature. Gourmet November 1994
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|Serving Size: 1 Serving (2501g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 528 (7%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 0mg||0 %|
|Sodium 2375.5mg||82 %|
|Potassium 1920.7mg||51 %|
|Total Carbohydrate 1379.5g||406 %|
|Dietary Fiber 45.9g||184 %|
|Sugars, other 1333.6g|
|Protein 226.8g||324 %|
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Calories per serving: 7099
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