In a bowl, pour the sifted flours, create a vulcano in the middle and add 50 g of warm water, in which the yeast was previously dissolved with a teaspoon of honey. Mix, adding the remaining water little by little, then the salt and oil, and knead until you have a soft and silky dough, no sticky.

Shape it as a ball and let rise in the bowl, covering it with a lid for 2 hours (or until doubled).

Pour the dough onto a floured surface and divide it into two parts, the first 2/3 the size and the second 1/3 the size of the total. Spread the larger part by giving it a circular shape and transfer it to an oiled pizza pan, 28 cm in diameter.

Take half of the washed grapes, cut them in two and arrange them on the surface of the schiacciata. Sprinkle with a drizzle of oil and 3 tablespoons of sugar. Spread the remaining dough in a circular shape and cover the grapes, sealing the schiacciata along the edges. Let rise for 1 hour.

Turn the oven on static mode to 220 degrees and, while it reaches temperature, top the schiacciata with the remaining grapes cut in half. Sprinkle the surface with 3 tablespoons sugar, oil and a pinch of salt. Bake for 10 minutes at the bottom of the oven (last level).

Lower the temperature to 180 degrees and continue baking for another 30 minutes, until golden brown on the surface. Remove from the oven and enjoy, better if with a sprinkle of fresh rosemary.