| Created by | Spinneys |
| Prep time | 20 minutes |
| Proofing time | 1 hour or until dough has risen or doubled in size |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 765 |
| Fat | 25.1g |
| Saturates | 6.7g |
| Protein | 23.2g |
| Carbs | 114.9g |
| Sugars | 11.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the flour in a bowl with the salt, yeast and sugar. Mix well to combine. Add the warm water gradually to form a soft sticky dough. Knead for 8-10 minutes or until smooth and elastic.
Cover the bowl with a damp tea towel and allow to stand for at least 1 hour or until risen and doubled in size.
Meanwhile, preheat the oven to 220°C, gas mark 7. Line a baking tray with parchment paper.
Remove the dough from the bowl, divide into 4 balls and place on a floured surface. Roll out into a long rectangles. The dough should be quite thin. Transfer to the tray. Brush with the olive oil.
Halve the grapes. Scatter over the dough along with the gorgonzola cheese. Crush the walnuts and scatter over the dough. Pick the rosemary leaves and scatter over the dough.
Place in the oven and bake until crisp and golden – approx. 15 minutes.
Serve immediately.
