Ingredients

Method

For the honey-roasted grapes:
• 1 x 500 g punnet red seedless grapes
• 2 T honey
For the focaccia:
• 1 x 10 g sachet instant dry yeast
• 1½ cups lukewarm water
• 400 g cake flour or bread flour
• 2 t fine salt
• 1 t ground cinnamon
• olive oil, for drizzling
• 2 T light brown sugar

Method

Ingredients

1. To make the honey-roasted grapes, preheat the oven to 200°C. Place the grapes on a baking tray and drizzle with honey. Bake for 10–15 minutes, or until the honey is slightly caramelised and the grapes are plump and juicy. Set aside.

2. To make the focaccia, place the yeast and water in a large bowl. Whisk together until the yeast is dissolved. Set aside until slightly bubbly.

3. Meanwhile, mix the flour and cinnamon and pour into the yeast mixture. Add the salt on top of the dry ingredients. Mix to form shaggy dough using a spatula. Don’t overmix. Cover with a damp tea towel and place in a warm spot until bubbly and doubled in size.

4. Knead in the bowl using the slapping method. Knock down the dough, then scoop the wet dough towards you with a cupped hand in a folding action. Gather another handful and repeat. This creates air bubbles. Cover generously with olive oil and allow to rise for a further 20 minutes.

5.  Turn out the dough onto a lightly floured surface, stretch and fold, then tuck into a rough ball.

6. Oil a 26 cm cast-iron pan (this is crucial to create the perfect crust). Place the dough into the pan and make dimples in the dough using your fingertips. Drizzle with more olive oil and sprinkle with the brown sugar. Place the roasted grapes on top of the dough and bake at 200°C for 10 minutes. Reduce the temperature to 180°C and bake for a further 15–20 minutes, or until golden and cooked through.

Find more bread recipes here.