Grape Focaccine with Anise Sugar and Rosemary

This recipe is my riff on schiacciata all’uva, the grape-stuffed Tuscan flatbread traditionally enjoyed during the wine grape harvest. Shaping focaccine takes a bit of time, but the dough is easy to work with and once you get the hang of the method, it’s a simple, even enjoyable, task. If you’re running short on time, you can follow the master recipe an…