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---------- Recipe via Meal-Master (tm) v8.05
Title: Harvest Foccacia
Categories: Breads, Italian
Yield: 1 servings
1 sm Cake fresh yeast
1/2 c Warm milk
1 tb Sugar
2 c Warm water
1 oz Virgin olive oil
8 c All-purpose flour
1 tb Coarse salt
Cup fresh
-grapes 1 cup
Recipe by: Tra Vigne Executive Chef Michael Chiarello
golden raisins 2 tablespoons fresh rosemary 1 cup
virgin olive oil
Mix the warm milk, yeast, sugar, and 1/2 cup flour in mixing bowl, let
stand to foam 15 minutes. While the sponge is activating, start the
filling by warming the olive oil on medium heat until apporximately 200 d
F. Add the raisins, rosemary and grapes; then pull off heat. Let set
until room temperature.
Mix half of the filling mix into the sponge. Add four cups flour to mixer
using dough hook attachment. Mix until smooth. Add salt and remaining
flour one cup at a time. Knead in machine for three minutes. Dough
should be velvety and elastic. Set in an oiled bowl with damp cloth on
top to rise (approximately 1 hour).
Shaping:
Oil a cookie pan with olive oil. Roll dough out to fit inside the pan.
Cover with damp cloth and rise a second time until doubled in volume.
Press finger indents into dough, making sure not to puncture all the way
through. Spread remaining topping on top of dough. Sprinkle 1 tablespoon
each, sugar and salt, on top and bake in 350 F oven until golden brown.
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