| Fresh Grape Flatbread
In Italy, this fabulous flatbread is made to celebrate the grape harvest, from early October. It is best served warm with coffee or as a dessert, and fabby with cheese (and a glass of port).
375g strong white flour
5ml salt
45ml caster sugar
10g fresh yeast
175ml water
45ml olive oil (for a richer taste, use 45g butter)
For the filling and topping:
200g raisins, soaked in sweet wine
400g seedless black grapes
45ml Demerara sugar
5ml fennel seeds or a handful walnuts, roughly chopped
Put the flour, salt, and sugar into a mixing bowl, make a well in the centre and crumble in the yeast. Pour on the water and olive oil. Mix together to form a soft dough (then add the softened butter), if using. Turn out onto a work surface and knead 3-5mins. Don’t be alarmed if the dough is rather soft and sticky! Use a plastic scraper to assist with the kneading. When the dough is silky and elastic it’s ready to set-a-side to rise. Return to the bowl and cover for an hour, or put into a lidded plastic box and leave over night in the fridge.
The following day remove the dough from the fridge and the container; allow time for it to return to room temp. Divide the dough into two pieces, and form into rounds. Place one round onto an oiled baking sheet and over with the soaked raisins – reserve the liquor; cook’s priviledge! Lay the other round on top and press the edges together, then scatter the grapes over the top and press lightly. Cover with a tea towel and prove for 20-30mins. Sprinkle with demerara sugar and fennel seeds. If using the walnuts, I tend not to use the sugar, as this makes a great bread for cheese.
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