Instructions

Make the Pickled Grapes (1-2 days ahead)

1. Place the cinnamon, vanilla bean, cardamom pods, peppercorns and pepper flakes in the bottom of a clean 1 pint canning jar. Place the grapes into the jar on top of the spices.
2. In a small saucepan combine the vinegar, water sugar and salt. Bring the mixture to a full boil and stir until the sugar is melted.
3. Pour the hot brine over the grapes. Cover the jar with the lid and let cool to room temperature.
4. Refrigerate for at least a day before using. The grapes will keep several weeks in the refrigerator.

Make the dough (day 1)

1. Make the dough according to the recipe and refrigerate overnight. Don't make the toppings listed in the original recipe.

Bake the Focaccia (Day 2)

1. Remove the dough from the refrigerator. Lightly oil a 1/2 sheet pan with half of the olive oil. Place the dough onto the oiled pan (trying not to deflate too much) and flip it over to coat the dough with a film of oil. Use your fingers to spread the dough to a 1/2" thick square or rectangle. Cover the dough with plastic wrap. Allow the dough to rise for about 1 - 1 1/2 hours until well risen and puffy.
2. Preheat the oven to 400°F. Use your fingers to dimple the top of the dough all over. Brush the dough with the remaining olive oil, sprinkle with speck and thyme. Distribute the picked grapes over the surface and press them down into the dough.
3. Bake about 15-20 minutes until puffed and golden brown. Serve warm or room temperature.

Instructions

Make the dough (day 1)

1. In the bowl of a stand mixer, or in a large mixing bowl, combine the starter with water, whole wheat flour, oil, and salt. Add 2 1/2 cups of all purpose flour to form a thick batter. If using a stand mixer switch to the dough hook. Add the remaining flour and knead on medium low speed for 10 minutes (speed 3 on my stand mixer). If mixing by hand stir in as much flour as you can, then turn the dough out onto a floured surface and knead by hand.
2. The dough will start out quite sticky but will clear the bowl and cling to the hook after kneading. If working by hand, keep your hands and the surface floured to prevent the dough from sticking. This is a fairly wet dough.
3. Scrape the dough into a lightly oiled bowl, turning once to coat. Cover the bowl and set aside at room temperature for 3-5 hours. Every hour repeat the following procedure: Uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Once the dough feels active and aerated, put the dough in the refrigerator overnight.

Bake the Focaccia (Day 2)

1. Heat the olive oil in a skillet. Add the garlic to the hot oil and cook over medium-low heat, stirring often, until golden brown. Be careful not to let it burn. Strain the garlic, reserving the garlic flavored oil and the garlic separately.
2. Take the dough out of the refrigerator. Lightly oil a 1/2 sheet pan with half of the garlic olive oil. Place the dough onto the oiled pan (trying not to deflate too much) and flip it over to coat it with a film of oil. Use your fingers to spread the dough to a 1/2" thick square or rectangle. Cover the dough with plastic wrap. Allow the dough to rise for about 1 hour until well risen and puffy.
3. Preheat the oven to 400°F. Use your fingers to dimple the top of the dough all over. Brush with the remaining garlic flavored olive oil, sprinkle with crispy garlic, sea salt and rosemary.
4. Bake about 15-20 minutes until puffed and golden brown.