- 4 1/2 Teaspoons active dry yeast
- 1 Cup warm water
- 3 Cups all-purpose flour, more as needed
- 3 Tablespoons olive oil, plus more for topping
- 3 Tablespoons sugar
- 1 Tablespoon chopped rosemary
- 1 Teaspoon salt
- 1 Cup red grapes, sliced
- 2 Tablespoons rosemary sprigs
- 1/2 Cup dry roasted almonds, roughly chopped
- Coarse sea salt and freshly cracked black pepper, to taste
In a large bowl, sprinkle the yeast over warm water. Stir to dissolve. Add 1 cup of the flour and blend together until smooth. Cover with plastic wrap and set in a warm place to rise for 1 hour.
After the mixture has risen, remove the covering and stir in 3 tablespoons of the olive oil, sugar, and chopped rosemary. Add 1 cup of flour and stir to blend. Add the remaining cup of flour and salt and work together into a shaggy dough.
Place the dough on a lightly floured surface and knead for 5 minutes. If the dough is too sticky, add up to 1/3 cup more flour and knead. Dough should be slightly sticky.
Coat a large bowl with some olive oil. Place the dough in the bowl, and flip it around so that it’s entirely coated in oil. Cover with plastic wrap again and let rise in a warm place for 1 hour, or until doubled in size.
Place a rack in the center of the oven and preheat to 375 degrees.
Remove dough from bowl and knead for just a minute. Transfer dough to an oiled 16-by-inch baking sheet. Pull and stretch the dough into a rectangle to fit the pan.
Use your fingers to make random indentations in the puffed dough. Drizzle generously with olive oil. Top with grapes, rosemary sprigs, dry roasted almonds, and sprinkle with coarse sea salt and cracked pepper. Bake the bread for 30-35 minutes, until golden, crisp and baked through. Rotate the pan once, halfway through baking.
Remove from the oven and allow to cool for 10 minutes. Remove from the baking pan, slice into generous squares, and serve warm with extra olive oil.