grape focaccia with rosemary

INGREDIENTS

• 3/4 cup (177 ml) warm water (105° to 110°F)
• 2 tablespoons (30 ml) milk, slightly warmed
• 1 1/2 teaspoons (6 grams) sugar
• 1 1/4 teaspoons (5 grams) active dry yeast
• 2 cups (250 grams) all-purpose flour
• 1/2 teaspoon (3 grams) salt
• 6 tablespoons (90 ml) olive oil
• 1 1/2 cups halved Concord, red or black grapes, seeded
• 1 teaspoon fresh rosemary needles
• 2 tablespoons (8 grams) raw or another coarse sugar
• 2 teaspoons coarse sea salt