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Harvest Foccacia
Recipe courtesy Michael Chiarello

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

1 egg, beaten well

Directions
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, cover bowl with tea towel and let stand in a warm place about 15 minutes
for the yeast to activate. Place risen dough in mixer, set aside.
Take a large saute pan and heat it dry over medium-high heat. Pour in 1 cup of the
olive oil and add rosemary. Add grapes, and raisins, mix together and allow to
cool.

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. Add half of
the olive oil/grape mixture into dough. Knead until smooth with hands. Form the

dough into a ball. Place some olive oil in large bowl to coat the sides. Place
dough ball into bowl, and cover with tea towel. 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.

The next day, take the risen dough, and place in mixing bowl. With more olive oil
from the grape/raisin mixture, 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 1/3 cup olive oil. Cover with tea towel,
and let rise again until doubled, 30 to 40 minutes.

To bake, preheat oven to 425 degrees F.
Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with

the remaining grape mixture then the remaining sugar. Top with lemon zest and
finish with some coarse salt. Return to the oven and continue to bake until golden
brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan
before cutting.