Always check the labels of the products you use.
Method
- 1
Mix. Dough: Weigh your flour; or spoon it into a cup and level the top. Mix all of the dough ingredients in a big bowl and mix till a soft dough forms. Work using a mixer at mid-sized speed for 6 minutes or by hand upon a gently floured surface for 8 minutes, till the dough is smooth and supple.
- 2
Work the dough. Move the dough to a greased bowl, cover, plus let rise for 1 to 2 hours, till doubled. Wash and tip off the liquid the grapes. To assemble: Gently oil an 18" x 13" baking tray.
- 3
Work the dough (2). Move the dough to the pan and lightly press it out to fill the pan. Put a lid on plus let it rest for a period of 10 minutes before pressing it out further if the dough starts to snap back. Drizzle olive oil over the dough (2 tablespoons) plus set out the grapes across its surface.
- 4
Heat the oven. Cover the dough using greased cling film or your favorite reusable put a lid on and let it rise for 30 minutes. Remove the put a lid on and lightly push the grapes down in the dough; they should be embedded, not resting upon top. Re-put a lid on and let rise for another 30 minutes, while you heat the oven to 190°C.
- 5
Bake. Give it 23 to 27 minutes, till a deep gold. Take it out of the oven and eat while warm. Store any leftovers, well covered, at room temperature for one couple of days; freeze for longer storage.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
0.5 g per serving
1 % of the 50 g daily maximum · 2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 53 kcal |
| Protein | 1 g |
| Carbohydrate | 8.5 g |
| of which sugars | 2.4 g |
| of which free sugars | 0.5 g |
| Fat | 1.8 g |
| of which saturates | 0.3 g |
| Fibre | 0.3 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
