Contributed by (Recipe adapted from “Smitten Kitchen” at http://smittenkitchen.com)

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Ingredients

3/4 C warm Water (105° to 110°F)
2 Tbs Milk, slightly warmed
1 1/2 tsp Sugar
1 1/4 tsp active dry Yeast
2 C Flour
1/2 tsp Salt
6 Tbs Olive oil
1 1/2 C halved Coronation grapes
1 tsp fresh Rosemary needles
2 Tbs coarse sugar
2 tsp coarse Sea salt

Instructions

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.
Knead the dough for 8 minutes. 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 an 8 to 9-inch circle 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.

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