We were doing a book signing at the Stockton Market. We wanted to show off our no-knead pizza dough. Making pizzas in the space did not make sense. We adapted. We prepared the dough and baked it like focaccia. Except we made it sweet. We learned this from Laura Sbrana. She used to make a breakfast focaccia with fresh grapes for her guests at The Tuscany Inn. The leftovers used to fuel our harried mornings in the kitchen preparing for dinner. It has become a go to staple in our repetoire. Since grapes were not abundant we went to the cupboard. We sprinkled the olive oil slathered dough with raw sugar, cinnamon and vanilla powder. We baked it at 400°F for 35 minutes. Aromas filled the kitchen. The sugar caramelized on top. The olive oil sizzled underneath. The foccacia was chewy and springy in between. Our preparation was not traditional. It was delicious.