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1
In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour.
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2
Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
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3
In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon zest.
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4
Add the grapes and raisins, mix well then add 1/2 to the yeast mixture.
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5
Mix another 1 cup flour into the yeast mixture with the dough hook attachment.
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6
Knead until smooth.
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7
With machine running, add the salt and remaining 3 cups flour, 1 cup at a time, kneading until smooth after each addition.
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8
Knead another 6 minutes after the addition of the last cup of flour.
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9
The dough should remain rather wet to ensure a soft and light bread.
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10
Shape the dough into a ball on a floured board and put it in an oiled bowl.
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11
Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 45 minutes.
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12
Punch dough down and lightly sprinkle work surface with flour.
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13
Turn out dough and knead lightly.
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14
At this point, dough may be wrapped and frozen.
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15
To bake, preheat oven to 400 degrees F.
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16
Oil an 11 by 17-inch baking sheet.
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17
Press dough down into a flat disk with the heel of your hand.
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18
Using your fingertips, nudge the dough into a rectangle.
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19
The dough can be rolled but the pressure will produce heavier bread.
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20
Transfer the dough to the baking sheet and brush with the remaining olive oil.
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21
Let rise again until doubled, 30 to 40 minutes.
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22
Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough.
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23
Bake 15 minutes then remove from the oven and brush with the egg.
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24
Sprinkle with the remaining grape mixture then the remaining sugar.
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25
Finish with some coarse salt.
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26
Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 10 minutes.
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27
Let cool in the pan before cutting.
