Silvia’s Masterclass
Ingredients
4 tablespoons extra virgin olive oil
4 tablespoons roughly chopped rosemary plus more for serving
2 teaspoons salt flakes
2 teaspoons sugar
2 tablespoons water
2 tablespoons balsamic vinegar – Black Label
400g seedless crimson grapes
Balsamic Gold Label for drizzling
Dough: 1 x 7g sachet dried yeast
Dough: 380 ml lukewarm water
Dough: 2 teaspoons honey or barley malt syrup
Dough: 3⅓ cups (500 g) plain, type '00' or baker's flour
Dough: 2 tablespoons extra virgin olive oil
Dough: 3 teaspoons salt flakes
Method
To make the dough, in a bowl pour in your flour, yeast and the water and mix with a spoon.
Add the honey or malt syrup and mix well. Then add in your salt and olive oil.
Tip the dough onto a floured bench and knead for 8–10 minutes or until the dough is smooth and shiny. The dough should feel slightly sticky. If it seems too wet, add 1 tablespoon flour. If too dry, add a little olive oil or water.
Shape the dough into a ball, cover with a moist tea towel and rest for 20 minutes.
After resting, stretch the dough to form a rectangle, fold it into three and shape into a ball. Place in an oiled bowl, cover with a moist tea towel and leave to prove for 1½–2 hours or until doubled in size.
Preheat your oven to 200°C (fan-forced 180°C).
Mix together the olive oil, rosemary, salt, sugar, water and vinegar in a bowl.
Spread the dough onto a tray lined with baking paper. Cover the dough with your grapes, cutting some in half if desired. Season with salt flakes and drizzle with the olive oil, rosemary, salt, sugar, water and vinegar mixture.
Bake for 30–35 minutes or until pale golden and the edges are bronzed.
Serve warm or cold with an extra drizzle of extra virgin olive oil and balsamic vinegar.
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