Grease a 9 x 13-inch baking pan with 1⁄2 tablespoon olive oil and set the pan aside.
Combine flour, 4 tablespoons of olive oil, kosher salt, chopped rosemary, yeast, and water in a large bowl and hand-mix for 1 to 2 minutes, or until a “shaggy” dough forms.
Transfer dough into prepared baking pan.
Loosely cover the pan with cling wrap and let dough rest at room temperature for 1 hour.
Once dough has risen, heat oven to 400°F.
Gently press grapes and Gorgonzola into the dough surface. Drizzle remaining olive oil over top.
Bake for 28 to 30 minutes, or until golden brown.
Remove from oven and cool on wire rack for 5 minutes. Sprink with sea salt and serve warm or at room temperature.