This is a slightly sweet bread; fab with blue cheese or soft goats’ cheese.
- 350g (12oz) strong white bread flour
- 50g (2oz) caster sugar
- 15g (1⁄2oz) instant yeast
- 2tbsp olive oil, plus extra to drizzle
- 200g (7oz) black seedless grapes
- 3 sprigs rosemary, leaves picked
Mix the flour, sugar, yeast and a pinch of salt in a large bowl. Add 200ml (7fl oz) tepid water and the olive oil. Mix well with a wooden spoon (you may need a little more water), then bring the dough together with your hands and form into a ball. Transfer on to a floured surface and knead for about 10 minutes, until smooth and elastic. It will feel tougher than normal bread dough because of the sugar and oil.
Transfer the dough to a large, clean and oiled bowl, cover with clingfilm and leave in a warm place to rise for about 1 hour, or in the fridge overnight. When the dough has doubled in size, remove from the bowl and knead on a floured surface for another 5 minutes or so, to knock the air out of it.
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Roll out the dough into a rough circle just under 2cm (3⁄4in) thick (this will take some elbow grease!) and transfer to an oiled baking sheet. Cover loosely with clingfilm and leave in a warm place to prove for 20 minutes, until the dough has puffed up slightly again. Press your fingertips into the dough to form lots of indentations, push the grapes in firmly, scatter over the rosemary and lots of sea salt, and drizzle over a good slug of olive oil.
Bake on the top shelf of the oven. 20 minutes into the cooking time, remove the loaf from the baking tray and place it directly on to the oven shelf, to allow the bottom to brown. After another 5 minutes, it should be ready – the top of the bread will be golden and the grapes beginning to ooze. When done, remove the loaf from the oven, allow to cool and serve with soft blue cheese. This bread is best eaten on the day it’s baked, but will keep overnight tightly wrapped in clingfilm.