A quick, delicious Tuscan flat bread that uses up any spare grapes you may have lying around
Prep Time10 mins
Cook Time20 mins
- 500 gms bakers flour
- 200 mls milk
- 120 mls water
- 50 mls olive oil
- 1 bunch red grapes (or 3/4 cup of raisins if grapes are out of season)
- 8 gms freeze dried instant yeast
- 2 Tbsp chopped, fresh rosemary
- 1 Tbsp sugar
- 1 tsp sea salt
Whisk flour, salt, rosemary and yeast together in a large bowl.
Heat milk and water to blood temperature and add, with oil, to flour.
Mix all together until combined in a rough dough.
Cover and stand for 1/2 hr.
Give it a very quick knead, cover again for 1 hour.
Preheat oven to 200C.
Roll dough into circle of about 32-34 cm, place on greased and lined oven tray, cover and leave for 20 minutes.
Press whole grapes (or raisins) into surface of dough, pushing into dough a little. Drizzle with more olive oil, then sprinkle with sugar.
Bake at 200C for 15-20 minutes.