Grape-Walnut Focaccia

This hearty and herbaceous bread might just be added to your holiday repertoire!
(serves 12)

2 1/4 oz. packets active dry yeast (1&1/2 t.)
1&34 cups warm water
3/4 cup EVOO
1/4 cup plus 1 T. Sugar in the Raw* (turbinado)
1 T. plus 3/4 t. kosher salt
2&1/4 cups all-purpose flour
2&1/4 cups bread flour
1 stick cold unsalted Kerrygold* butter, cut into 12 pieces
2 cups (about 1lb.) seedless red grapes
2/3 cup golden* raisins
1 cup walnuts, coarsely chopped
1 t. coriander seeds, cracked with a heavy pan
1 t. minced fresh rosemary
1/2 t. freshly ground pepper

Put warm water, the yeast, 1/2 cup olive oil, and 1 T. each sugar and salt in a stand mixer fitted with the dough hook. Mix on med. speed until the yeast and sugar dissolve, then let stand until foamy, 10 min. Add both flours; mix on med. speed to make a smooth, sticky dough, 4 min. Poke the butter pieces in the dough, spacing them evenly apart. Do not mix. Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 min to1 hour. Mix the dough with the dough hook on low speed just until there are streaks of butter though out, 1 min. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 min. Let cool, then strain through a sieve, discarding liquid. Brush a rimmed baking sheet with 2 T. olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 min. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450. Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. Don't worry if the dough tears. Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over, poking the topping into the dough. Cover loosely with parchment; set aside until the dough rises above the sides of the pan by 1/2", 35-40 min.Mix the remaining 1/4 cup sugar, the coriander, rosemary, and remaining 3/4 t. salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 min. Reduce the oven temp. to 400 and bake until the focaccia is golden and springs back when pressed, 20-30 min. Brush with the remaining 2 T. olive oil; let cool in the pan 15 min., then transfer to a rack to cool slightly.

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MM