Method

• 1.
  Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes. Transfer to a lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 1 hour or until doubled in size.
• 2.
  Knock back the dough, cover again, and set aside at room temperature for a further 1 hour or until doubled in size.
• 3.
  Grease a 25cm x 36cm baking pan with 1 tbs olive oil. Knock back dough again and transfer to prepared pan, stretching the dough to roughly the size of the of the pan. Drizzle with remaining 2 tbs oil and scatter with salt flakes. Cover and set aside for 30 minutes or until dough has risen by about one-third.
• 4.
  Meanwhile, preheat oven to 220°C. Line a baking tray with baking paper. For the pickled eschalots, combine eschalots, vinegar and 1 tsp salt flakes in a bowl and stir to combine. Set aside.
• 5.
  Place grapes, honey and rosemary in a bowl with a good pinch of salt flakes. Place on prepared tray. Roast for 10 minutes or until starting to soften. Remove from the oven and set aside.
• 6.
  Once risen, use your fingers to press deep dimples all over the focaccia. Arrange grapes on top and spoon over the cooking juices. Bake for 30 minutes or until crisp and golden. Serve with pate and pickled eschalots.