Turkish-style bread, grapes, parmesan, rosemary, pine nuts

SERVES 2

“There is something about kneading bread with repetitive hand actions, that give an ease to conversation. The meditative kneading of the dough can bring out secrets among those normally quite reserved.”

BREAD DOUGH

1 kg bakers flour, plus extra for dusting

1 tbsp extra-virgin olive oil

20 gm castor sugar

15 gm instant yeast

40 ml extra-virgin olive oil, for greasing

1 tbsp thyme (coarsely chopped)

620 ml tepid water

22 gm table salt

TOPPING

100 gm red seedless grapes

2 tbsp rosemary (coarsely chopped) 30 gm pine nuts

40 gm grated parmesan

40 ml extra-virgin olive oil

1 Preheat the oven to 170°C. Line one baking tray with baking paper. Sift and mix all bread dough dry ingredients together in a large bowl. Make a well in the centre of the mixture and add the tepid water. The water should be slightly warm to touch – too cold and it will not activate the yeast, too hot and it will kill the yeast. Slowly fold in water with fingertips until a wet dough has formed. Dust a clean bench top with flour and tip the dough onto the bench top and knead for 12 minutes. Using a pastry brush, grease the inside of a bowl with extra-virgin olive oil. Shape the dough into a ball and place in the greased bowl. Use the same brush and grease the top of the dough. Cover the dough with a damp tea towel and let prove for half an hour or until the dough doubles in size. Using a knife, slice the dough into two equal-sized pieces. Place dough pieces onto a pre-lined baking tray and flatten slightly with hands. Set aside and prove for another 12 minutes. Using floured hands, stretch each piece of dough into 45cm x 12cm pieces. Use fingertips to press down firmly on dough to make small indents about 3cm apart. These indents will help to hold the topping in place and stop the dough rising too much. This bread base must be topped and baked immediately.

2 For topping, evenly place 25 grapes across each loaf and press each grape into bread about 1cm deep. Sprinkle loaves with rosemary, pine nuts and grated parmesan. Lightly drizzle with olive oil and season with salt flakes and cracked pepper. Bake in preheated oven for around half an hour or until golden brown on top. This bread is best served hot, straight out of the oven, however, this can be enjoyed cold or slightly reheated in oven for 5 minutes.