Ingredients

• 306g all-purpose flour
• 8g sea salt
• 2 Tbsp granulated sugar, divided
• 1 cup warm water
• 2g active dry yeast
• 1 tsp light olive oil
• 1 cup muscadines (See Note)

Note: Leave smaller muscadines (the size of a marble) whole and cut larger ones (the size of a cherry) in half and discard seeds.

Directions

In a medium-sized mixing bowl, combine flour, salt and 1 Tbsp sugar. In a small mixing bowl, combine water, yeast and olive oil. Make a well in the flour and pour the water and yeast mixture in the center of the flour. Knead until combined, about 3 minutes. Place a tea towel moistened with warm water over the bowl and allow the dough to rest for 15 minutes.

On a floured surface, knead the rested dough for 3 minutes. Place the dough on a heavily floured plate or baking sheet, sprinkle with more flour and cover with plastic wrap. Allow the dough to slowly rise in the fridge for 12-24 hours. Whenever you are ready to make the focaccia, take the dough out of the fridge 30 minutes before shaping.

In a small bowl, combine muscadines and the remaining tablespoon of sugar.

Place the dough on a lightly floured surface, and gently pull the dough into a 10” inch circle. Place the dough in a generously buttered 10” skillet. Cover the top of the dough with the muscadines (including any juice that has come out of the muscadines), pressing the fruit firmly into the dough. Cover with a warm, moistened tea towel, and allow the dough to prove once more for 45 minutes.

Preheat oven to 400F. Bake the focaccia until golden brown, about 20-25 minutes. Sprinkle it with powdered sugar right before serving. This sweet focaccia is also lovely slathered in ricotta and drizzled with honey.