Stir the yeast and sugar into the warm water. Stir to dissolve the sugar and set aside for 10 minutes until frothy.
Gently cook the chopped rosemary and garlic clove in the olive oil in a saucepan or in the microwave.
Set aside to cool. Remove the garlic clove.
Place the sieved flour and salt in a large mixing bowl. Add the yeast mixture and half the infused olive oil.
Bring together to form a dough and knead on a well floured surface for 5-10 minutes.
Place the dough back into the bowl, add the grapes and work them into the dough.
Return the dough to a clean bowl, oiled with the rosemary oil and brush the top with more oil.
Cover and leave in a warm place for ± 2 hours or until doubled in size.
Brush a round pan with the rosemary oil and flatten the dough into the base of the pan.
Brush the top with any remaining rosemary oil and sprinkle with a pinch of salt and caster sugar.
Leave to rise for 30 minutes before placing in a pre-heated oven (200ºC) for ±30 minutes.
TIP: Place a baking tray under the bread to catch any grape juice.
Wine suggestions
Everyday quaffer - Haute Cabriere Chardonnay Pinot-Noir 2005 Slightly more fruit driven with intense flavours, but not defeating the elegant style of its reputation.
A dry firm finish confirms the continuity of style. The perfect partnership for this Mediterranean style bread.
Splashing out - Constantia Uitsig Unwooded Chardonnay 2005
A bold unwooded wine, with distinctive aromas of pear & zesty orange. Well balanced, dry with enough character & fresh
charm to while away a languid afternoon.
