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