---------- Recipe via Meal-Master (tm) v8.05
       Title: Harvest Foccacia
  Categories: Breads, Italian
       Yield: 1 servings
       1 sm Cake    fresh yeast
     1/2 c  Warm milk
       1 tb Sugar
       2 c  Warm water
       1 oz Virgin olive oil
       8 c  All-purpose flour
       1 tb Coarse salt
            Cup           fresh
            -grapes    1      cup
   Recipe by: Tra Vigne Executive Chef Michael Chiarello
       golden raisins    2      tablespoons   fresh rosemary    1      cup
          virgin olive oil
   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).
   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 350 F oven until golden brown.