Grease the baking tray with olive oil generously

Lift the Chef Patissier XL head and fit the heat shield

Fit the Dough tool to the machine

Attach the EasyWarm bowl to the machine

Add Ingredients 1 (water, oil, salt, flour, yeast) into the EasyWarm bowl, fit the splash guard

Knead at heat setting off, on speed Min for about 1 minute

Knead at heat setting off, on speed 1 for about 4 minutes until dough forms

Or use the ‘Dough kneading’ pre-set if applicable

After 5 minutes, scrape down the sides of the bowl, if necessary

The dough will be quite wet and look more like a batter

It does not come together as a ball once kneaded

Remove the dough tool

Prove at heat setting 2 on speed off for 1 hour until doubled in size

Or use the ‘Dough Proving’ pre-set, if applicable

Transfer the dough to the prepared baking tray

Use a spatula or dough scraper as the dough is wet

Gently stretch the dough out so it covers the base of the tray

Add Ingredients 2 (red grapes, caster sugar) onto one half of the dough

Fold the other half of the dough over the top to make a sandwich with the grapes in the middle

Gently stretch the dough out to cover the base of the tray again

Cover the dough with oiled cling film

Leave to prove in a warm place for 30 minutes

Remove the EasyWarm bowl, attach the Mixer bowl to the machine

Fit the K beater to the machine

Add Ingredients 3 (dolcelatte, pine nuts, walnuts) into the Mixer bowl

Mix on speed 1 for 20 seconds until combined

Remove the bowl from machine and set aside

Preheat the oven to 220ºC

Retrieve the proved dough

Drizzle the first item of Ingredients 4 (olive oil) over the dough

Using your fingertips, press indents all over the dough

Crumble the dolcelatte and walnut mixture evenly over the dough

Sprinkle the remaining Ingredients 4 (grapes, rosemary, black pepper) over the dough

Bake at 220ºC for 10 minutes

Bake at 190ºC for 20 minutes or until golden brown

Remove from the oven and let cool slightly

Serve warm