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1
To make the sponge, warm the milk slightly.
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2
Place in a bowl and whisk in the yeast until dissolved.
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3
Whisk in the sugar and flour.
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4
Cover with plastic wrap and set aside in a warm place until bubbly and doubled in bulk, about 30 minutes.
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5
Meanwhile, to make the fruit, heat the olive oil in a small saucepan over low heat.
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6
Add the chopped rosemary and cook just until it begins to crackle.
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7
Remove from heat and stir in the grapes, raisins and lemon zest.
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8
To make the dough, stir the flour, salt and 2 tablespoons of the olive oil into the sponge.
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9
Stir in half of the fruit mixture; the dough will be wet and slack.
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10
Heavily flour the dough, a work surface and your hands, turn the dough out and knead until smooth and elastic; the dough should still be very soft.
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11
Place in a lightly oiled bowl, cover with plastic and let rise until doubled in bulk, about 1 hour.
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12
Sprinkle 2 baking sheets lightly with cornmeal.
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13
Punch the dough down and divide it in half.
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14
Sprinkle a work surface and the dough with flour and shape each half into a round.
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15
Roll each into a 10-inch circle and place on the prepared baking sheets.
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16
Brush with the remaining tablespoon of olive oil, cover loosely with a kitchen towel and let rise until doubled in bulk, about 45 minutes.
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17
Preheat the oven to 400 degrees.
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18
Polk the dough all over with your fingertips.
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19
Bake for 25 minutes.
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20
Remove the breads from the oven and lower the temperature to 360 degrees.
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21
Brush the tops of the breads with the egg yolk and divide the remaining fruit mixture between them.
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22
Sprinkle with the remaining salt and sugar.
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23
Bake until golden brown, about 10 minutes longer.
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24
Remove from the oven and let cool before serving.
