sweet grape flatbread

serves 6–8

100 g (3½ oz/¾ cup) raisins

90 ml (3 fl oz) sweet marsala

150 ml (5 fl oz) milk

115 g (4 oz/½ cup) caster (superfine) sugar

2 teaspoons active dried yeast

300 g (10½ oz/scant 2½ cups) plain (all-purpose) flour, plus extra, for dusting

400 g (14 oz/2¼ cups) black seedless grapes

Put the raisins in a bowl and pour the marsala over. Set aside.

Warm the milk and pour into a small bowl. Stir in 1 teaspoon of the sugar, sprinkle the yeast over and set aside in a draught-free place for 10 minutes, or until foamy. Put the flour, 4 tablespoons of the sugar and a pinch of sea salt in a bowl and mix together. Add the yeast mixture and mix using a wooden spoon until a rough dough forms.

Turn out onto a lightly floured surface and knead for 6–8 minutes, or until smooth and elastic. Add a little more flour or a few drops of warm water if necessary to give a soft, but not sticky, dough.

Place the dough in a large oiled bowl, turning to coat in the oil. Cover with plastic wrap and leave to rise in a draught-free place for 1 hour, or until doubled in size.

Drain the raisins and squeeze them dry. Lightly dust a baking tray with flour. Gently deflate the dough using a lightly floured fist, then divide in half. Shape each half into a flattened round about 20 cm (8 inches) in diameter and place one round on the baking tray. Scatter half the grapes and half the raisins over the dough, then cover with the second round of dough. Scatter the remaining grapes and raisins over the top. Cover loosely with a tea towel (dish towel) and leave in a draught-free place for 1 hour, or until doubled in size.

Meanwhile, preheat the oven to 180°C (350°F/Gas 4). Sprinkle the dough with the remaining sugar and bake for 40–50 minutes, or until golden. Serve warm or at room temperature, cut into thick slices.