1 1/2 cups halved Concord, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt
Instructions
In the bowl of an electric mixer fitted with the paddle
attachment, stir together the water, milk, sugar, and yeast. Let
the mixture sit until foamy, about 10 minutes. Add the flour, salt
and 2 tablespoons of the olive oil to the yeast mixture and mix
well on low. Attach the dough hook, raise the speed to medium-
low and knead the dough for 8 minutes longer.
[And yes, you can stir this together entirely by hand with a
wooden spoon, then smash it around on a floured counter to
“knead” it for a bit. It’ll be sticky, but doable, and of course
you’ll get to say you made bread “old school” style.]
Brush a large bowl with a generous amount of olive oil. Scrape
dough into the bowl and brush the top with additional oil. Cover
with plastic wrap and let it rise in a cool place until it doubles in
bulk, 1 1/2 to 2 hours.
Press the dough down with a floured hand. Turn the dough out
onto a floured surface and divide it into two balls. Brush a large
baking sheet (or two small ones) with olive oil, place the balls of
dough on it and brush the top with more oil. Set it aside for 20
minutes, lightly covered with a kitchen towel. After 20 minutes,
dip your fingers in olive oil and press and stretch each ball of
dough into a 8 to 9-inch circle-ish shape. It will be dimpled
from your fingers. Cover again with the towel and let it rise for
another 1 1/4 hours in a cool place.
Preheat the oven to 450°F. Brush tops of dough with remaining
olive oil and top the sprinkle grapes, rosemary, coarse sugar and
coarse sea salt evenly over the dough. Bake for 15 minutes, until
the crust is golden brown and puffed around edges. Let cool
before serving. Serve warm or at room temperature. Try not to
eat the whole thing like, uh, some people we might know.
Originally Submitted
12/18/2010
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