Soak the raisins in water to cover for 1 hour.

In a bowl, mix the flour, water, 2 tablespoons olive oil and the salt to form a creamy dough.

Add 3 tablespoons pine nuts and the rosemary.

Preheat oven to 450°F (230°C). Pour the remaining oil into an 11-in tart pan (do not use a pan with removable bottom) and add the dough. Do not pour off excess oil.

Drain the raisins. Sprinkle the dough with the raisins and the remaining pine nuts. Bake for about 20 minutes or until the surface of the castagnaccio begins to crack.

Pour off the excess olive oil. Remove castagnaccio from the pan and serve warm.