Food Network: Harvest Focaccia

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Harvest Focaccia
(c) NapaStyle Inc., November 2000 by M. Chiarello, rewrite by D. Shalleck Adaptation from Flavored Oils

Ingredients
1-ounce fresh yeast or 2 envelopes active dry yeast
2 cups whole milk, lukewarm
1 tablespoon plus 1 teaspoon sugar
5 cups all-purpose flour, plus more for the work surface
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary, chopped fine
1 tablespoon lemon zest, grated
1 cup red grapes, halved or quartered
1 cup golden raisins
1 1/2 teaspoons kosher salt
1 egg, beaten well

Gray salt

Instructions
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.
Mix well and let stand in a warm place about 15 minutes for the yeast to
activate.

In a small saucepan, warm 1/4 cup of the olive oil with the rosemary and lemon
zest. Add the grapes and raisins, mix well then add 1/2 to the yeast mixture. Mix
another 1 cup flour into the yeast mixture with the dough hook attachment. Knead
until smooth. With machine running, add the salt and remaining 3 cups flour, 1 cup
at a time, kneading until smooth after each addition. Knead another 6 minutes
after the addition of the last cup of flour. The dough should remain rather wet to

ensure a soft and light bread. Shape the dough into a ball on a floured board and
put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place
until doubled in bulk about 45 minutes.

Punch dough down and lightly sprinkle work surface with flour. Turn out dough and
knead lightly. At this point, dough may be wrapped and frozen.

To bake, preheat oven to 400 degrees F.

Oil an 11 by 17-inch baking sheet. Press dough down into a flat disk with the heel
of your hand. Using your fingertips, nudge the dough into a rectangle. The dough
can be rolled but the pressure will produce heavier bread. Transfer the dough to
the baking sheet and brush with the remaining olive oil. Let rise again until
doubled, 30 to 40 minutes.

Make indentations all over the dough by pressing with your fingertips being
careful not to puncture all the way through the dough. Bake 15 minutes then remove
from the oven and brush with the egg. Sprinkle with the remaining grape mixture
then the remaining sugar. Finish with some coarse salt. Return to the oven and
continue to bake until golden brown on top and crisp on the bottom, about 10
minutes. Let cool in the pan before cutting.