Roasted Almond Focaccia Bread with Grapes and Rosemar

2 tbsp (30 mL) rosemary sprigs
½ cup (125 mL) dry roasted almonds, roughly chopped
Coarse sea salt and fresh cracked black pepper for topping
Directions
In a large bowl, sprinkle yeast over warm water.  Stir to dissolve.  Add 1 cup (250 mL) flour and blend together until smooth.  Cover with plastic wrap and set in a warm place to rise for 1 hour.
After mixture has risen, remove covering and stir in 3 tbsp (45 mL) of olive oil, sugar and chopped rosemary.  Add 1 cup (250 mL) of flour and stir to blend.  Add remaining 1 cup (250 mL) of flour and salt and work together into a shaggy dough.
Place dough on a lightly floured surface and knead for 5 minutes. If dough is too sticky, add up to 1/3 cup (75 mL) more flour and knead.  Dough should be slightly sticky.
Coat a large bowl with olive oil.  Place dough in bowl, and flip it so that it's entirely coated in oil. Cover with plastic wrap again and let rise in a warm place for 1 hour, or until doubled in size.
Place a rack in the centre of the oven and preheat to 375°F (190°C).
Remove dough from bowl and knead for just a minute. Transfer dough to an oiled 16x9 baking sheet. Pull and stretch dough into a rectangle to fit the pan.
Use your fingers to make random indentations in the puffed dough.  Drizzle generously with olive oil.  Top with grapes, rosemary sprigs, dry roasted almonds, and sprinkle with coarse sea salt and cracked pepper.  Bake bread for 30 to 35 minutes, until golden, crisp and baked through.  Rotate pan once, halfway through baking.
Remove from toven and allow to cool for 10 minutes.  Remove from baking pan, slice into generous squares, and serve warm with extra olive oil.
Nutritional Analysis: per serving
* total alpha-tocopherol equivalents
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StarBuzz, Toronto-