- warm water - 3/4 Cups (177 ml)
- warm milk - 2 items. spoons
- fine sugar-1 1/2 teaspoons
- dry yeast - 1 1/4 Teaspoons (5 g)
- flour - 2 cups
- salt - 1/2 teaspoonfuls
- olive oil - 6 items. spoons
- red or black grapes - 1 1/2 cups
- fresh rosemary - 1 Art. a spoon
- coarse-grained sugar - 2 items. spoons
- sea salt - 2 teaspoons
Whisk the water, milk, sugar and yeast in an electric mixer. Allow the mixture to stand for about 10 minutes. Add flour, salt and 2 tablespoons of olive oil to the yeast mixture, beat well at low speed. Attach the hook for the dough, increase the speed to medium and knead the dough for 8 minutes. Instead, you can mix the dough by hand with a wooden spoon, and then lightly knead it. Lubricate a large bowl with plenty of olive oil. Put the dough in a bowl and roll it over so that it is evenly covered with oil. Cover with a plastic wrap and allow the dough to rise in a cool place until it doubles in volume, 1 1 / 2-2 hours. 2. Put the dough on a floured surface and divide it into two parts. Lubricate a large baking tray (or two small) with olive oil, put two pieces of dough on a baking tray and oil with oil on top. Let stand for 20 minutes, covered with a kitchen towel. After 20 minutes, greasing your fingers with olive oil, form from each halve circles with a diameter of about 20-22 cm. Cover the dough with a towel and let it rise another 1 1/4 hours in a cool place. Preheat the oven to 230 degrees Celsius. Lubricate the dough on top of the remaining olive oil and sprinkle with grapes cut in half, rosemary, sugar and sea salt evenly. 3. Bake for 15 minutes, until golden brown. Cool before serving. Serve warm or at room temperature.
Servings: 8-10