First, the bread dough for the focacciamust be made.
Pour the flour in a mound on a pastry board and make a well in the center. Dissolve the yeast in a few tablespoons of warm water and pour it in the center of the flour with 1-2 tablespoons of olive oil.
Mix by hand, adding a few tablespoons of lukewarm water at a time, and continue to knead until it becomes an elastic ball and it is no longer sticky.
Put the ball of dough in a bowl greased with oil, cover it with a cloth and let it rise for about an hour and a half.
After this time, it should be doubled in volume.
Knead the dough again with a tablespoon of olive oil and let it rise again for about an hour.
After the second rising, work the dough quickly, divide it into two equal parts and stretch it into a round baking pan with fairly high edges, about 30 cm wide, previously greased with oil.
Spread half of the grapes over the dough in the pan and then sprinkle half of the sugar over it.
Stretch the remaining dough and to cover the grapes and sugar, sealing the edges well.
Spread the remaining grapes over the focacciaand press them well into the dough, sprinkle again with the sugar and pour a drop of oil to grease the surface.
Let rise another hour and bake at 190°C (375°F) for at least 40 – 45 minutes, until it turns golden and shiny on top.
Serve warm or cold.