Grape bread with vincotto. Photo / Babiche Martens
Makes one large loaf
600g high-grade (strong) flour
2 tsp salt
1 Tbs instant dried yeast
1/2 cup olive oil
300ml warm water
150g grapes
2 Tbs raw sugar
Olive oil
Vincotto to drizzle to taste
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.
