Harvest Flatbread with Grapes and Walnuts

  • Active Time 20m
  • Total Time 2h 5m

Serves 6

I'll never forget the time I went to a little cantinetta in St. Helena, where they were making this flatbread topped will all different kinds of fresh grapes; Chardonnay, pinot noir and tiny green champagne grapes. The top was drizzled with local olive oil. I grabbed a flatbread, hot from the oven, and a bottle of wine and made a mad dash for a picnic.


  • 1/4 cup extra virgin olive oil
  • 3 sprigs of rosemary
  • 1 tablespoon active dry yeast
  • 2 cups unbleached bread flour
  • 3/4 cup lukewarm water (110 degrees F)
  • 1 tablespoon anise seed, coarsely ground
  • Salt
  • 2 tablespoons sugar
  • 1/2 cup walnuts, toasted and very coarsely chopped
  • 1 1/2 cups grapes, any variety
  • Coarse salt


With the spine of a chef's knife, tap the rosemary sprigs gently to bruise the stems slightly. Heat the olive oil and rosemary over medium heat until it sizzles, about 2 minutes. Remove from the heat and let cool. Remove the rosemary sprigs.

In a small bowl, stir together the yeast, 1/4 cup of the flour and 1/4 cup warm water. Let stand until the mixture bubbles, 30 minutes. Add the anise seeds, 1/2 teaspoon salt, the sugar, remaining 1 3/4 cups flour, remaining 1/2 cup warm water, walnuts and rosemary oil. Mix the ingredients together thoroughly with a wooden spoon. Turn the mixture out onto a floured board and knead until the dough is smooth and elastic, 7 to 8 minutes. Place the dough in a well-oiled bowl and turn it over to oil the top. Cover with plastic wrap and let rise in a warm place (75 degrees F) until doubled in volume, 1 to 1 1/2 hours.

Preheat the oven to 450 degrees F. Place a pizza stone on the bottom shelf of the oven for at least 30 minutes before baking the flatbread.

After the dough has doubled in volume, punch it down to deflate the bubbles. On a heavily floured surface, roll the dough to an 8 x 10-inch oval, 1/2-inch thick. Transfer to a well-floured pizza peel. With your fingertips, make slight indentations in the dough. Press the grapes into the top and sprinkle with 1 teaspoon coarse salt. Bake on the pizza stone until golden and crisp, 12 to 15 minutes.

Serve hot, warm or at room temperature.

Recipe reprinted by permission of Life. All rights reserved.

RecID 3437

nutrition information per serving

353 calories; 18g total fat; 0mg cholesterol; 4mg sodium; 43g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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