Steps: |
| -Heat the milk to 110 degrees and then pour into a medium bowl or the stand mixer bowl. |
| -Add the yeast, sugar and 1 cup of the flour to the milk. |
| -Cover the bowl with plastic wrap and set it in a warm place to activate the yeast. Let the mixture set out for 1 hour to overnight. |
| -Heat a saute pan to medium and add 1/2 cup of olive oil. Heat the oil for a minute and then add the rosemary and grapes. |
| -Heat the grapes for thirty seconds and then strain off the olive oil and reserve. |
| -Place your yeast mixture (poolish) in the mixer and attach the paddle. Add 2 Tbl. of olive oil and 1 tsp. of the kosher salt. |
| -Slowly add the remaining flour to the yeast mixture with the paddle turning. The dough will start to form and pull away from the sides. |
| -Turn the the dough out onto a floured work surface. Knead the dough to smooth it out and form into a ball. |
| -Place the dough in a large, greased bowl. |
| -Cover with plastic wrap (touching the dough) and let the dough rise for an hour or two until it has doubled. |
| -Remove the dough and shape it into a rectangle. |
| -Place the dough on a well oiled sheet pan. Do not stretch the dough to fit the pan. It will expand while it is rising to fit the pan. |
| -Pour half of the reserved grape oil on top of the foccacia and press down with your fingertips making little dimples in the bread. |
| -Cover the foccacia with plastic wrap and let it rise and double in size. |
| -Unwrap the dough and pour the remaining grape oil on top and make the dimples in the dough again. |
| -Bake at 400 degrees for 15 minutes. |
| -Remove the foccacia from the oven and spread the rosemary, grapes and kosher salt over the top. |
| -Return to the oven and bake and additional 8 minutes. |
| -Transfer to a wire rack to cool. |
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