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Position rack in upper third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
Working on a lightly floured surface, pat and stretch dough with damp hands into a 10-by-12-inch oval. If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again. Transfer to the prepared baking sheet.
Drizzle oil over the dough; sprinkle with Parmesan and rosemary. Arrange grapes on top and press lightly into the dough.
Bake the focaccia until golden around the edges and some of the grapes have burst, 18 to 25 minutes. Let cool at least 5 minutes before serving. (The grapes will be very hot inside.)