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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 1 small yeast, compressed
- 1/2 cup milk warm
- 1 tablespoon sugar
- 2 cups water warm
- 1 ounce olive oil, extra-virgin
- 8 cups flour, all-purpose
- 1 tablespoon kosher salt
- 1 cup grapes, seedless
- 1 cup golden raisins
- 2 tablespoons rosemary leaves fresh
- 1 cup olive oil, extra-virgin
Method
- Mix the warm milk, yeast, sugar, and 1/2 cup flour in mixing bowl, let stand to foam 15 minutes.
- While the sponge is activating, start the filling by warming the olive oil on medium heat until apporximately 200 d F.
- Add the raisins, rosemary and grapes; then pull off heat.
- Let set until room temperature.
- Mix half of the filling mix into the sponge.
- Add four cups flour to mixer using dough hook attachment.
- Mix until smooth.
- Add salt and remaining flour one cup at a time.
- Knead in machine for three minutes.
- Dough should be velvety and elastic.
- Set in an oiled bowl with damp cloth on top to rise (approximately 1 hour).
- Shaping: Oil a cookie pan with olive oil.
- Roll dough out to fit inside the pan.
- Cover with damp cloth and rise a second time until doubled in volume.
- Press finger indents into dough, making sure not to puncture all the way through.
- Spread remaining topping on top of dough.
- Sprinkle 1 tablespoon each, sugar and salt, on top and bake in 350F (180C) oven until golden brown.
