INGREDIENTS
250g of durum wheat flour
250g flour
325ml water (room temperature)
7g yeast
3g salt
10ml olive oil
300g of grapes
Semolina to spread on the baking sheet
Fresh rosemary
METHOD
Mix water with yeast.
Pour the two flours into a bowl, add the yeast mixture, oil, and mix well. Add salt and mix again.
Massage with your hands until you get a smooth dough. Cover and let rise for 50 minutes.
Cover your hands with oil and massage the dough again.
Pour some semolina onto a baking tray. Stretch out the dough into the baking tray.
Add grapes to the top end and push down with your hands. Cover and let it rest for an hour.
Pour a little oil on top, add fresh rosemary. Bake for 25 minutes at 200 °C (392 °F).
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