Dried grapes · Olive oil
Olive oil and dried grape loaf
A yeasted loaf made with extra virgin olive oil and dried grapes. It goes well with cheese and is also good toasted the following day.
- Serves
- 1 loaf, about 10 slices
- Preparation
- 25 min
- Cooking or resting
- 125 min
- Total
- 150 min
- Course
- Baking
- Makes
- One loaf of about 900 g
Ingredients
Dough
- 500 g strong white bread flour
- 7 g instant dried yeast
- 10 g fine salt
- 320 ml warm water
- 60 ml European extra virgin olive oil, plus a little for the bowl
To fold in
- 120 g European dried grapes
- 1 tsp fennel seeds, lightly crushed (optional)
Method
- Put the dried grapes in a bowl, cover with warm water and leave for 10 minutes, then drain them thoroughly and pat dry, so that they do not make the dough wet.
- Put the flour in a large bowl, add the yeast and the salt on opposite sides, then mix them in.
- Make a well in the centre, pour in the warm water and the olive oil, and mix to a rough dough.
- Knead on a lightly oiled surface for 8 to 10 minutes, until the dough is smooth and elastic.
- Flatten the dough, scatter over the dried grapes and fennel seeds, fold the dough over them and knead briefly until they are evenly distributed.
- Place the dough in an oiled bowl, cover and leave to rise at room temperature for 60 to 90 minutes, until roughly doubled in size.
- Press the dough down gently, shape it into a tight oval and place it on a lined baking tray. Cover and leave to prove for a further 30 to 40 minutes, until a fingertip pressed into the side leaves an impression that springs back slowly.
- Preheat the oven to 220 °C (200 °C fan). Make one lengthways cut about 1 cm deep along the top of the loaf.
- Bake for 30 to 35 minutes, until deep golden and hollow-sounding when tapped underneath. Dried grapes on the surface will darken during baking.
- Leave to cool completely on a wire rack before slicing.
