Frost grape flatbread


Makes two 12-inch flatbreads


In a large bowl, mix together:

            3 cups flour

            2 teaspoons instant yeast

            1 tablespoon sugar

            1 teaspoon sea salt


            1 cup water

Mix thoroughly until the dough pulls away from the sides of the bowl. Place the dough on a floured board and knead for 4–5 minutes, then transfer into an oiled bowl. Cover and allow the dough to proof in a warm place for about 1 hour. When the dough has risen, punch down to deflate. Add:

            1½ cups wild frost grapes, destemmed

Knead the grapes into the dough and divide the dough into 2 balls. On a floured board, form two 12-inch rounds, ½ inch thick. Place on a baking sheet lined with parchment. On top of the flattened dough, place:

            1½ cups wild frost grapes, destemmed

Distribute the grapes evenly between the 2 flatbreads, pressing the fruit gently into the dough. Again, allow the dough to rise in a warm place for about 45 minutes.

Preheat oven to 400°F.

Once the dough has risen, on each flatbread drizzle:

            2–3 tablespoons olive oil

            2 tablespoons sugar

Bake until golden brown, about 15–20 minutes. Remove from oven and sprinkle with:

            Fresh rosemary


Serve warm with:

            Goat cheese