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Raisin Rosemary Focaccia

 2 1/4 teaspoon yeast
2 cups lukewarm whole milk
2 tablespoons lavender honey
1 cup all purpose flour
1 cup golden raisins, plumped in hot water for 10 minutes, then dried
3/4 cup plus 2 tablespoons olive oil
salt
3 1/2 cups all purpose flour
2 tablespoons honey
1 tablespoon fresh rosemary, chopped

In the bowl of a mixer fitted with a paddle, combine yeast, lukewarm milk and 2 tablespoons honey.  Add 1 cup of flour and mix on low speed until the ingredients are well incorporated.  Cover the bowl with a towel and allow dough to rise in a warm place for about 25 minutes.

Uncover bowl and attach dough hook.  With mixer on low, add 1/2 cup of the raisins.  Add 2 tablespoons olive oil, 1 1/2 teaspoons salt and 2 cups of flour; mix until incorporated.  Continue to add the remaining 1 1/2 cups of flour in 1/2 cup increments until the dough wraps itself around the hook.  You may not need all of the flour.  The dough will be sticky, but well combined.  Continue to knead on low until dough is smooth and elastic, about 5-7 minutes.

Move the dough to a lightly floured work surface and knead by hand for 1-2 minutes to disperse any raisins that may be gathered at the bottom of the bowl.  Lightly grease a bowl with oil.  Shape the dough into a ball, flatten slightly and place in oiled bowl, turning to coat.  Cover the bowl with a towel and allow to rise for about 1 hour.

Cover the bottom of an 11x 17 sheet pan with 5 tablespoons of the olive oil.  Punch down the dough and turn it out onto a lightly floured work surface.  Flatten into a disk and roll the dough into the same size as the sheet pan.  Move the dough into the sheet pan.  Using your palms, work the dough into the corners.  Brush the top with 1 tablespoon olive oil.  Cover the pan with a towel and allow to rise to double its thickness, about 45 minutes.

Preheat oven to 400°    In a small bowl, combine the remaining 1/2 cup of raisins with 2 tablespoons honey and remaining 6 tablespoon olive oil.  Once the dough has doubled evenly dimple the surface with your fingers, pressing firmly.  The dimples should be about 1” apart and deep, but not breaking the surface to the bottom.  Bake for 15 minutes.  Remove from oven and spread the raisin mixture evenly over the top.  Sprinkle with 1/2 teaspoon of salt and rosemary.  Return to oven and bake until the top is golden, about 12-15 minutes.  Remove from oven and let cool in pan.