Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups warm water ((about 98 degrees))
  • 1/2 oz active dry yeast ((2 pkgs))
  • 2 tsp sugar
  • 5 cups AP flour
  • 1 1/2 tsp kosher salt
  • 1 1/4 cup extra virgin olive oil ((divided + extra for the bowl))
  • 1 Tbsp sea salt
  • 2 Tbsp fresh rosemary, (minced)
  • 1 Tsp fresh thyme, (minced)
  • 1/2 tsp red pepper flakes
  • 2 Tbsp sugar
  • 2 cups seedless red grapes
  • 1 tsp fresh rosemary, (minced)

Instruction

  • Whisk the dry yeast and sugar into the warm water and let stand until foamy, about 5 mins.
  • Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add 1/4 cup olive oil and the yeast mixture and mix on medium speed for 6-8 mins. Dough should be smooth and elastic.
  • Coat a large bowl with olive oil and add the dough to the bowl. Turn to coat and cover tightly with plastic wrap. Keep at a warm room temperature (I place mine near a warm oven) until doubled in size, about 1 1/2 hours.
  • Spread 1/2 cup olive oil in the bottom of a half sheet tray (13x18 inches) or divide between two quarter sheet trays if making both savory and sweet breads. Turn the dough into the sheet tray and press in an even layer. (Or divide the dough between two quarter sheet trays.)
  • Cover lightly with plastic wrap or a damp kitchen towel and allow to rise an additional hour.
  • Preheat oven to 425 degrees. Uncover the dough and poke gently with your fingertips. Drizzle with remaining 1/2 cup oil and sprinkle with the toppings.
  • Bake for 20-25 mins until golden brown and risen. Cool slightly before cutting into wedges or squares and serve.