I made this for a party, and it was oh-so-easy and delicious. Adding grapes and rosemary and some crunchy coarse salt makes it celebratory even though it’s cheap. Which is one of the many things I love about good homemade bread: luxurious eating for pence.
This recipe is from Daniel Leader’s Local Breads, one of my favourite books, which I have written about before. In the preface to this recipe, he describes an idyllic trip through Umbria with a bevy of bikers, just as the grapes are ripening (yes: jealous). This bread is a seasonal speciality.
300ml tepid water
1tsp active dry yeast
500g plain flour
60g olive oil (I did not measure this)
for the topping
200g red grapes (used extra)
2tbsp fresh rosemary, coarsely chopped
1tsp coarse salt
1. Mix the dough ingredients and knead until smooth and elastic. Cover and leave to double in size, around 1-1.5 hrs.
2. Lightly grease a rimmed baking tray. Turn out the dough onto the tray and oil your hands. Gently stretch the dough towards edges without tearing it. Give it a 5 min rest or two if necessary. Fully stretched, the dough should be about half an inch thick.
3. Coat the dough in olive oil using your hands and add dimples all over it with your fingertips. Press the grapes into the dough at regular intervals and sprinkle over the salt and rosemary.
4. Cover the dough and leave to rise until it puffs up around the grapes, around 45 mins.
5. Bake for 20-30 mins at 190 C, until the grapes are bursting and wrinkled and the bread is lightly golden.