INGREDIENTS

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.
Per serving: 6426 Calories (kcal); 259g Total Fat; (36% calories from fat);
113g Protein; 913g Carbohydrate; 17mg Cholesterol; 5755mg Sodium Food
Exchanges: 50 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 1/2 Fruit;
49 1/2    Fat; 1 Other Carbohydrates
Recipe by: Tra Vigne Executive Chef Michael Chiarello
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