Ingredients
Base 1× = one full sheet pan.
- Flour: (≈ cups)
- Water: (≈ cup)
- Yeast: fresh yeast (ADY ≈ , optional)
- Olive oil: (≈ )
- Grapes (seedless red): (≈ )
- Sugar: (≈ )
- whole eggs
- Sea salt (dough ~ , plus more for finishing)
- Anisette seeds
Preparation Method
- Mix 400 g flour with yeast (dissolved in water) and olive oil. Add about 6 g sea salt; mix to form dough.
- Cover and rise ~1 hour at ~80°F.
- Return to mixer; add sugar, eggs, and remaining 300 g flour. Mix until gluten develops again.
- Rise another 1 hour. Divide in half. Roll one piece into an oiled sheet pan; top with halved grapes and sugar.
- Roll second piece on top; seal edges. Oil the surface and add more grapes and anisette seeds.
- Proof ~1 hour. Dock with a fork, dust with sugar, and bake at 300°F for ~24 minutes (low fan if convection).