Ingredients
Method
- 1 1⁄3 cups lukewarm water
- 2 T honey
- 10 g instant yeast
- 420 g cake flour
- ½ cup olive oil
- 4 T Maldon salt
- 1 bunch black grapes
- 115 g salted butter
- almond extract, to taste
- 1 t icing sugar
- ¼ cup vino cotto
Method
Ingredients
1. Combine the water, honey and yeast in the bowl of a stand mixer. Allow to stand until the mixture is foamy, 5–10 minutes.
2. Attach the dough hook, turn on the mixer at a low speed and gradually start adding the flour, ¼ cup olive oil and 2 T salt. Mix until the dough starts pulling away from the sides of the bowl – add up to 3 T extra flour if the dough is too wet.
3. Remove the dough from the mixing bowl, place in a greased bowl, cover, and place in a warm spot to prove until doubled in size. This should take about an hour.
4. Preheat the oven to 180°C. Grease a large, deep baking tray. Turn the dough out into the baking tray and push it into the corners, knocking it down at the same time. Top with the grapes. Drizzle with the remaining olive oil and sprinkle with salt. Allow to rise again for 20 minutes.
5. Bake for 20 minutes; the dough should be slightly golden when done. Remove from the baking tray. Combine the butter, almond extract and icing sugar. Drizzle with vino cotto and serve with the almond butter.
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