Makes: 1 big loaf
Ingredients:
10ml (2 tsp) oil
60ml (4 tbsp) fresh rosemary leaves stripped from the stalk and finely chopped
500g (4 generous 250ml cups) flour
15ml (3 tsp) salt
1 sachet instant yeast
30ml (2 tbsp) runny honey
50ml olive oil, plus extra
450ml warm water
1 large bunch of seedless grapes, either black, white or pink, washed and dried
Method: Preheat the oil in a small frying pan, add the rosemary and fry till just softened. Don't burn as it will impart a bitter taste.
In a large mixing bowl, combine the flour, salt and yeast and mix through. This can be done in an electric mixer with a dough hook.
Add the rosemary and stir through.
In a jug combine the honey, olive oil and warm water and stir till well mixed. Add to the dough slowly as it may not require all the liquid - or may require extra. Stir through or mix until you have a soft and sticky dough. It must not be too dry.
Either knead by hand on a lightly floured surface for 5 minutes, or in electric mixer for 3 minutes. The dough must be soft with some spring in it.
Lightly grease or spray a bowl and place dough in bowl. Cover with plastic wrap and place in a warm place - on a sunny kitchen counter, not the oven, and allow to double in size. It will take about 40 minutes.
Preheat the oven to 200ºC.
Knock back the dough on a lightly floured surface.
Spray a 30cm round flat pan (pizza pan) or use a rectangular pan and press the dough into it. Cover and allow to rise for 10 minutes.
Using your fingers make light indentations in the dough and sprinkle a little olive oil over the top. Place the grapes in the middle of the dough, pressing down lightly. Sprinkle over a little coarse salt.
Bake for 30-40 minutes, turning down the heat if the bread is browning too quickly. Place on cooling rack and serve warm...