- Serves: 4-6
- Cook Time: 20 minutes
- Prep Time: 40 minutes plus 5 mins resting time
- Effort: medium
- 20 g fresh yeast
- 165ml lukewarm water
- 300 g '00' flour, or unbleached flour
- 6 g salt
- 2-3 tbsp dried breadcrumbs
- 450 g black grapes, picked from their stems
- 60 g sugar
- 1 tbsp ground cinnamon
- 2 tbsp leaves rosemary, stems discarded, plus 3-4 small rosemary sprigs
- 5 tbsp extra virgin olive oil
- icing sugar, for dusting
1. Dissolve the yeast in the lukewarm water and set aside. Sift flour into a large bowl, mix in salt and make a well in the centre.
2. Add the yeast mixture gradually, mixing with the flour to make a soft dough. Knead the dough on a clean, floured surface for 10 minutes until smooth and elastic.
3. Divide the dough into two balls. Cover the dough balls with a clean tea-towel and leave to rest for 5 mins.
4. Preheat the oven to 200ºC/Gas 6. Roll one ball into a circle about 15cm in diameter. Sprinkle a large baking sheet with breadcrumbs and gently place the round dough base on it.
5. Top the dough with grapes (reserving 10 grapes for the topping), leaving a 2.5cm grape-free rim around the edge of the dough base.
6. Drizzle over 3 tablespoons of the olive oil, then sprinkle with 50g sugar, cinnamon and rosemary leaves.
7. Take the other dough ball and roll it into a 15cm circle. Place the second dough circle over the grape-filled base, pressing down the edges well.
8. Trim away any excess dough and fold the edges over together, as you would with a Cornish pasty.
9. Drizzle the remaining olive oil over the top, and sprinkle with remaining sugar. Bake in the oven for 20 minutes.
10. Halfway through cooking, top the bread with the reserved grapes and rosemary sprigs.
11. Remove from the oven, dust with icing sugar, and serve warm.
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