- 350g (12oz) strong wholemeal bread flour
- 150g (5oz) caster sugar
- 15g (1/2oz) instant yeast
- 2tbsp walnut or olive oil plus extra
- 350g (12oz) black seedless grapes
- 85g (31/2oz) walnuts
- 1tbsp chopped rosemary plus sprigs
Mix the flour, 85g (31/2oz) sugar, yeast and a pinch of salt in a bowl. Add 175ml (6fl oz) tepid water and the oil. Mix well and then knead until elastic. Place in a warmed bowl and leave in a warm place to double in size.
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Knock back the dough and cut into two. Shape each one into a flattened round on a floured baking tray.
Mix the remaining sugar, grapes, walnuts and chopped rosemary together and put a third on one of the dough circles. Top with the other circle and press to seal.
Brush with oil and sprinkle with the remaining sugar, grapes, nuts and rosemary mix. Add a few sprigs of rosemary. Cover with oiled clingfilm and leave to rise.
Bake for 45 to 50 minutes until golden. Sprinkle with sea salt and serve with cheese.