Rising and proofing time:
3 hrs

Special equipment:
8 x 12in (20 x 30cm) jelly roll pan
electric mixer with dough hook (optional)

Ingredients:
For the dough
3¾ cups bread flour, plus extra for dusting
1 tsp fine salt
2 tbsp sugar
1½ tsp dried yeast
1 tbsp extra virgin olive oil, plus extra for greasing

For the filling:
1lb 2oz (500g) small red seedless grapes, washed
3 tbsp sugar
1 tbsp finely chopped rosemary (optional)

Method:
1 Put the flour, salt, and sugar into a large bowl, or the bowl of an electric mixer fitted with a dough hook.

2 Dissolve the dried yeast in 12⁄3 cups warm water. Once it has dissolved, add the oil.

3 Gradually pour the liquid into the flour mixture, stirring it together, or mixing on a low speed, to form a soft dough. Knead by hand for 10 minutes on a floured work surface, or 5–7 minutes in an electric mixer on medium speed, until smooth, glossy, and elastic. This dough should remain soft.

4 Put the dough in a lightly oiled bowl, cover loosely with plastic wrap, and leave to rise in a warm place for up to 2 hours, until doubled in size.

5 Turn it out onto a lightly floured work surface and gently knock it back. Knead it briefly and divide it into 2 pieces, with one-third and two-thirds of the dough in each piece. Lightly oil a 8 x 12in (20 x 30cm) jelly roll pan.

6 Take the largest piece and roll it out roughly to the size of the pan.

7 Place it in the pan and stretch it out to fill the pan, using your fingers to mold it to the sides. Scatter two-thirds of the grapes over the surface, and sprinkle with 2 tablespoons of the sugar.

8 Now roll the smaller piece of dough out to fit on top of the grapes, stretching it with your hands if necessary.

9 Scatter the remaining grapes on the surface of the dough, and the chopped rosemary, if using.

10 Place the dough onto a large baking sheet, cover it loosely with lightly oiled plastic wrap and a clean kitchen towel, and leave it to rise in a warm place until well risen, and almost doubled in size. This could take up to 1 hour. Preheat the oven to 400°F (200°C).

11 Scatter the top of the risen dough with the remaining 1 tablespoon sugar, and bake for 20–25 minutes, until well risen and golden brown.

12 Remove from the oven and leave to cool for at least 10 minutes before serving.

STORE:
This is best eaten the day it is made, but will store, wrapped in paper, overnight.

BAKER’S TIP:
This unusual Italian flat bread is traditionally served to celebrate the grape harvest in the Tuscany region of Italy. It is best eaten the day it is made, and more or less sugar can be added to taste. It is great with cheese and, of course, with Italian red wines.

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