- Serves8
- CourseAccompaniment
- Prepare25 mins
- Cook40 mins
- Total time1 hr 5 mins
- Plusrising + proving
Ingredients
- 7g sachet easy bake yeast
- 1 tbsp clear honey
- 500g strong white plain flour
- 1½ tsp sea salt flakes
- 5 tbsp olive oil, plus extra for greasing
- 400g black Sable grapes
- 3 sprig/s rosemary, leaves picked
- 1 tbsp granulated sugar
- ½ coarsely ground black pepper
Method
Put the yeast in a jug with the honey. Add 300ml warm water and stir. Put the flour in a large bowl; stir in 1 tsp sea salt flakes. Make a well in the centre and pour in the yeast water and 2 tbsp oil. Slowly mix the liquid into the flour until it is all combined. If it feels on the dry side, add a splash more warm water. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and springy. Put the dough in a clean, oiled bowl, cover and leave in a warm place for 1-2 hours, until the dough has doubled in size.
Turn out the proved dough into a 35cm x 25cm oiled, rimmed baking tray; knock out the air. Shape into a rectangle just smaller than the tray, loosely cover and leave in a warm place to prove for about 30-45 minutes, until roughly doubled in size. When the dough is almost ready, preheat the oven to 180˚C, gas mark 4. Put the grapes in a mixing bowl with the rosemary, sugar, pepper, 1 tbsp oil and remaining ½ tsp salt. Mix together well, then evenly press into the dough. Bake for 35-40 minutes, until golden and cooked through. Drizzle with the remaining 2 tbsp oil and leave for a few minutes before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,483kJ/ 352kcals |
---|---|
Fat | 8.7g |
Saturated Fat | 1.4g |
Carbohydrates | 58g |
Sugars | 13g |
Fibre | 2.8g |
Protein | 8.4g |
Salt | 0.9g |