Harvest Focaccia

Preparation

1. Dough

   Step 1

   Combine 3/4 cup water and 1/4 teaspoon yeast in medium bowl. Add 1 cup plus 2 tablespoons flour and whisk until smooth. Cover and let stand at room temperature 3 hours. Refrigerate starter at least 24 hours and up to 3 days.

   Step 2

   Combine starter, 1 1/2 cups water and 1 teaspoon yeast in large bowl of heavy-duty mixer fitted with dough hook. Beat 1 minute. Add salt and remaining 3 3/4 cups flour. Beat 5 minutes. Scrape down sides of bowl and dough hook. Continue to beat until very soft, slightly sticky dough forms, about 5 minutes longer. Let stand 5 minutes. Scrape dough into large oiled bowl; cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

2. Topping

   Step 3

   Preheat oven to 350°F. Combine grapes, 1 tablespoon oil, and 1 teaspoon thyme in medium bowl; toss to coat. Turn mixture out onto small rimmed baking sheet. Roast until grapes begin to burst, about 10 minutes. Cool completely on sheet.

   Step 4

   Sprinkle large baking sheet lightly with cornmeal. Turn dough out onto prepared sheet. Using floured fingertips, pull and spread dough to approximate 18x10-inch rectangle. Press dough all over with fingertips to dimple. Brush dough with additional oil. Sprinkle with grapes, then remaining 1 teaspoon thyme, walnuts, rosemary, and lemon peel. Sprinkle with raw sugar and lightly with coarsely cracked black pepper. Cover loosely with towel; let rise until light and puffy, about 45 minutes.

   Step 5

   Preheat oven to 400°F. Bake focaccia until golden brown, about 25 minutes. Transfer to board; brush edges with oil. Serve warm or at room temperature.

   Step 6

   * Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.