Toppings

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.
2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.
3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

Bread

1. Drizzle a 9×13 inch sheet pan with about 2 tablespoons of olive oil.
2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.
3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towel and let rise for an hour.
4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, “paint” on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you’d like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}
5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.
6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.
7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.