Grape and Walnut Flatbread

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    Serves 6

    Serve with Baked Brie or Camembert, Simply Roasted Pears, and Barker’s Feijoa & Pear Fruit for Cheese.

    Recipe created by Kathy Paterson, create for NZ Cheese Month. 

    INGREDIENTS

    • 1 teaspoon sugar
    • 1 tablespoon active dried yeast
    • ¾ cup warm water
    • 2 cups high-grade flour or bread flour
    • ½ teaspoon salt
    • 3-4 sprigs fresh rosemary, plus a few extra leaves to finish
    • ½ cup extra virgin olive oil
    • ½ cup walnut pieces
    • 1 cup seedless green grapes
    • flaky sea salt

    METHOD

    1. Place the sugar and yeast in a small bowl and pour over ¼ cup warm water. Leave in a warm place until frothy, about 5 minutes.
    2. 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 the bowl with a clean tea towel. Leave in a warm place to rise for 1 hour. The dough should double in size.
    3. 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.
    4. Preheat the oven until very hot -  240°C. Set the oven rack in the lower part of the oven. Flour a baking tray.
    5. Punch down the dough and tip out onto 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 20 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.
    6. Place in the oven and bake until golden brown, 20-25 minutes. Serve with the remaining rosemary oil.
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