Measure 100ml (around ½ cup) of warm water and add the yeast and sugar to the water, leave for 5 minutes. Put the flour in a large mixing bowl and make a well in the middle. Add a teaspoon of salt at one side of the bowl.
Add the yeast water mixture then gradually add the rest of the lukewarm water, mixing the dough until you have a smooth dough. If the dough is too sticky gradually add more flour.
Knead the dough for 10-15 minutes then placed in a well oiled bowl covered with cling film and leave to rest for 3-4 hours.
Wash and cut the red grapes in half. Heat a small frying pan with a teaspoon of olive oil and add the grapes, thyme and a little salt. Toss the grapes for 2 minutes until softened slightly, set aside.
Preheat the oven to 220 degrees°
Once the dough has risen for a few hours knock it back and place the dough on a large oiled baking tray, it should be around 2.5cm thick.
Using two fingers make dimples all over the dough and sprinkle with a teaspoon of olive oil. Scatter the grapes on top and tear up the mozzarella over the focaccia. Sprinkle with a little extra a salt then bake for 20 minutes. Let it cool for a few minutes then cut into slices and serve.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate