Combine water, yeast and sugar in a small bowl. Allow to sit for 15 minutes, until frothy.
In the bowl of an electric mixer, combine flour, 1 Tablespoon salt, 1/2 cup of olive oil and yeast mixture. Mix on low until dough has formed, then increase to medium speed and knead for 5-6 minutes until the dough is a soft, smooth ball. (Note: if dough is very sticky, add a bit more flour.)
Transfer dough to an oiled bowl. Cover with plastic wrap and place in a warm place for about 1 hour, or until it has doubled in size again.
Add remaining oil to a half sheet tray. Place dough on the tray and turn it over so it is covered in oil.
Using finger tips, press the dough out across the pan leaving little dimples, traditional in focaccia.
Sprinkle with grapes, fennel seed and remaining 1 teaspoon of salt.
Placce dough in a warm place until it has doubled in size again.
Bake in a (preheated) 425F oven for 25-30 minutes, or until golden brown.
Cool prior to cutting.
(Note: this recipe makes 12 servings)
Chef's Tip!
Play around with focaccia flavors by switching up the spices and replacing the grapes with different toppings to create new and exciting flavors! This is a great basic focaccia dough without the fennel seeds and grapes that can easily be transformed to a new and exciting flavor profile.
