In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon (or your hand) until the flour is completely incorporated. The dough will be sticky and that's ok.

Cover the bowl with plastic wrap (or a shower cap) and a kitchen towel and let it sit at room temperature for 18-24 hours.

Pour 1 tablespoon olive oil into a 10" baking pan. Using your fingertips, scrape roughly ½ the dough out of the bowl into the baking pan and turn it to coat it with oil. Spread out the dough to the sides of the pan. (allow the dough to relax for 20 minutes if it springs backs when shaping)

Once the dough is spread out in the pan sprinkle over the roughly ½ the grapes, rosemary, and honey.

Place on the remaining dough and do your best to carefully cover the filling while stretching it out to the corners of the pan.

Add the remaining grapes, rosemary, honey, and olive oil over the top. Lastly, sprinkle over the sea salt.

Cover the baking pan with plastic wrap and a towel and let the dough to proof for about 45 minutes.

Before baking pre-heat the oven to 425°F (210°C).

When ready, using only your fingers to dimple the surface of the dough. This creates that lovely bubbly focaccia texture.

Bake for 40-45 minutes or until golden brown.

Enjoy fresh from the oven! Store leftovers at room temperature, covered for up to 3 days.

* This can be baked in a rectangular pan 10 inches x 7 inches, or similar.