This focaccia is a bit more time consuming than other focaccia recipes I've made but oh lordy is it worth it!! The grapes and turbinado sugar ("sugar in the raw" as you may know it) sweeten the salty bread just enough but not too much as to make it a dessert bread. I intended to serve it alongside the meal but we ended up eating a bunch as soon as it came out of the oven; it smelled too good!
