Dried grapes · Olive oil

Olive oil and dried grape loaf

Name: Olive oil and dried grape loaf
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 1 loaf, about 10 slices
Ingredients: 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; 120 g European dried grapes; 1 tsp fennel seeds, lightly crushed (optional)

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

A round loaf studded with dried grapes, cut open to show the crumb. — Library photograph of a sliced loaf with dried grapes. It illustrates the bread and does not show this recipe as prepared.

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.

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