Harvest Foccacia

Recipe Ingredients

1		Cake fresh yeast (small)
1/2 cup	118ml	Warm milk
1 tablespoon	15ml	Sugar
2 cups	474ml	Warm water
1 oz	28g	Virgin olive oil
8 cups	500g / 17oz	All-purpose flour
1 tablespoon	15ml	Coarse salt
		Filling
1 cup	237ml	Fresh grapes
1 cup	160g / 5.6oz	Golden raisins
2 tablespoons	30ml	Fresh rosemary
1 cup	237ml	Virgin olive oil

Recipe Instructions

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 350F oven until golden brown.

Source:
Tra Vigne Executive Chef Michael Chiarello

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