Otago Daily Times

Grape and wal­nut flat­bread

Serves 6

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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


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.

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