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 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.
- Put flour and salt into a bowl, make a well and add yeast mixture and half the rosemary- infused oil.
- Add 400g of the grapes and mix then turn dough out on a well floured bench. Knead the grapes into the dough.
- Return dough to lightly oiled bowl and brush it with a little rosemary oil. Cover bowl and refrigerate.
- 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.
- 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.
- Leave to rise for 30 minutes. Bake for 20 minutes then reduce temperature and bake for a further 10 mins.