Ingredients

• 370g Water
• 30g Walnuts
• 15g Walnuts
• Fresh Rosemary as needed
• 80g Olive Oil
• 2 teaspoons Salt
• 500g Bread Flour
• 7g Dried Yeast
• 90g Red Grapes
• 2 tablespoons Caster Sugar
• 100g Blue Cheese
• 20g Pine Nuts
• 2 tablespoons Olive Oil
• 80g Red Grapes
• ¼ teaspoon Black Pepper

Tools

• Oven
• Plastic wrap
• Chef Patissier XL
• Baking tray - large
• Easywarm bowl
• Kenwood bowl - chef patissier xl

Method

1. Grease a clean baking tray generously
2. Attach Dough Tool
3. Add water, olive oil, salt, bread flour and dried yeast to the EasyWarm Bowl
4. Knead with splashguard fitted - 1 min, Speed Min
5. Knead with splashguard fitted until dough forms then scrape bowl - 4 min, Speed 1
6. Remove Dough Tool
7. Prove with splashguard fitted until doubled - 1 hr, 2
8. Transfer dough to baking tray
9. Top with red grapes and caster sugar
10. Fold the other half of the dough over the top to make a sandwich with the grapes in the middle
11. Gently stretch the dough out to cover the base of the tray again
12. Cover with plastic wrap
13. Prove - 30 min
14. Remove the EasyWarm Bowl
15. Attach K Beater
16. Add blue cheese, pine nuts, walnuts and walnuts to the Kenwood Bowl
17. Mix until combined then set aside - 20 sec, Speed 1
18. Pre-heat oven - 220°C
19. Retrieve the proved dough
20. Drizzle with olive oil
21. Using your fingertips, press indents all over the dough
22. Crumble cheese mixture over dough
23. Sprinkle with red grapes, fresh rosemary and black pepper
24. Bake then reduce heat - 10 min, 220°C
25. Bake until golden brown - 20 min, 190°C
26. Remove from oven and let cool
27. Serve

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