Grape bread with vincotto

Makes one large loaf

Ingredients

2 tsp	Salt
1 Tbsp	Yeast, (instant dried)
600 g	Strong flour, (high grade) (Main)
300 ml	Water, warm
½ cup	Olive oil
150 g	Grapes (Main)
2 Tbsp	Raw sugar
1 to drizzle	Olive oil
1 to drizzle	Vincotto, to taste

Directions

1. Mix the flour, salt and yeast in a bowl. Make a well. Add the oil to the water and add to the flour, mix well.
2. On a lightly oiled bench, tip out the mix and knead for 15 minutes.
3. Transfer dough to a lightly oiled bowl, cover with a teatowel and leave in a warm, draught-free place for 45 minutes to double in size.
4. Tip the dough on to an oiled oven tray and flatten. Gently press the grapes into the dough and scatter with sugar then drizzle with olive oil.
5. While leaving the dough to recover for 30 minutes, preheat the oven to 220C and bake for 25-30 minutes or until golden on top and crisp underneath. Drizzle with vincotto before eating.