1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves
To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.
Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.
Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.
Preheat the oven to 200°C.
Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.
1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves
To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.
Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.
Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.
Preheat the oven to 200°C.
Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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