-
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.
-
2
Mix well, cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate.
-
3
Place risen dough in mixer, set aside.
-
4
Take a large saute pan and heat it dry over medium-high heat.
-
5
Pour in 1 cup of the olive oil and add rosemary.
-
6
Add grapes, and raisins, mix together and allow to cool.
-
7
Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of gray salt.
-
8
Add half of the olive oil/grape mixture into dough.
-
9
Knead until smooth with hands.
-
10
Form the dough into a ball.
-
11
Place some olive oil in large bowl to coat the sides.
-
12
Place dough ball into bowl, and cover with tea towel.
-
13
Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
-
14
The next day, take the risen dough, and place in mixing bowl.
-
15
With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand.
-
16
Using your fingertips, nudge the dough into a rectangle.
-
17
The dough can be rolled but the pressure will produce heavier bread.
-
18
Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil.
-
19
Cover with tea towel, and let rise again until doubled, 30 to 40 minutes.
-
20
To bake, preheat oven to 425 degrees F.
-
21
Bake 15 minutes then remove from the oven and brush with the egg.
-
22
Sprinkle with the remaining grape mixture then the remaining sugar.
-
23
Top with lemon zest and finish with some coarse salt.
-
24
Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes.
-
25
Let cool in the pan before cutting.
