Grape and walnut flatbread

Serves 6

1 tsp sugar

1 Tbsp active dried yeast

3⁄4 cup warm water

2 cups highgrade flour or bread flour

1⁄2 tsp salt

34 sprigs fresh rosemary, plus a few extra leaves to finish 1⁄2 cup extra virgin olive oil 1⁄2 cup walnut pieces

1 cup seedless green grapes flaky sea salt

Method

Place the sugar and yeast in a small bowl and pour over a quarter of a cup of warm water. Leave in a warm place until frothy, about 5 minutes.

Sift the flour and salt into the bowl of an electric mixer fitted with a dough hook.

Pour in the remaining warm water and the frothy yeast mixture. Knead for about 10 minutes until smooth. You can knead by hand if you do not have a mixer. Remove the dough and oil or flour the bowl, return dough and cover bowl with a clean tea towel. Leave in a warm place to rise for 1 hour. The dough should double in size.

Meanwhile, place the rosemary sprigs and oil in a small saucepan and place over low heat. Heat until aromatic then add the walnuts and heat through. Remove from the heat and allow to cool. Remove the rosemary sprigs.

Heat the oven until very hot — 240degC. Set the oven rack in the lower part of the oven. Flour a baking tray.

Punch down the dough and tip out on to a lightly floured bench. Knead in the walnuts and 2 tablespoons of rosemary oil. Knead in most of the grapes. Roll the dough to about 20cm x 30cm and place on the tray. Press the remaining grapes into the top of the dough. Drizzle with a further 2 tablespoons rosemary oil and sprinkle with flaky salt.

Place in the oven and bake until golden brown, 2025 minutes. Serve with the remaining rosemary oil.