Sweet bread full of bright, bursting grapes – delicious!


  • 2 Tsp fresh or dried yeast
  • 180ml warm water
  • castor sugar
  • 150ml extra-virgin olive oil
  • 2 Tbsp freshly minced rosemary
  • 1Kg ripe black grapes
  • 400g unbleached strong flour
  • Pinch salt
  • Small sprigs rosemary


  1. 1 Combine yeast,warm water and 1 teaspoon castor sugar, set aside for 5-10 mins until frothy. Warm olive oil in a saucepan and gently ‘cook’ the minced rosemary for 5 minutes.
  2. Put flour and salt into a bowl, make a well and add yeast mixture and half the rosemary- infused oil.
  3. Add 400g of the grapes and mix then turn dough out on a well floured bench. Knead the grapes into the dough.
  4. Return dough to lightly oiled bowl and brush it with a little rosemary oil. Cover bowl and refrigerate.
  5. Once risen allow to come back to room temperature and turn it out dividing into 2 portions. Brush pan or tin with rosemary oil and flatten dough out over base of each.
  6. Push remaining grapes into the surface of the dough. Brush the dough with the remaining rosemary oil then sprinkle over rosemary sprigs and 1 tablespoon of castor sugar.
  7. Leave to rise for 30 minutes. Bake for 20 minutes then reduce temperature and bake for a further 10 mins.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

Leave a Reply

Your email address will not be published.