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Rosemary-Scented Flatbread With Black Grapes


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3 1/4 cups all-purpose flour, divided

1 teaspoon sugar

1 package dry yeast (about 2 1/4 teaspoons)

1 1/4 cups warm water (100° to 110°)

1/2 cup white cornmeal

1 1/4 teaspoons salt, divided

1 1/2 teaspoons chopped fresh rosemary

2 1/2 teaspoons olive oil, divided

Cooking spray

1 cup seedless black grapes, quartered and divided

Rosemary sprig (optional)

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