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Culinary Escape to Spain
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Harvest Flatbread with Grapes and Walnuts

Source: Weir Cooking: Recipes From the Wine Country
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Active Time:  20 Minutes
Total Time:  2 Hours 5 Minutes
  Serves 6
One autumn in Napa there was a bumper crop of grapes and everywhere you went grapes were being picked with the speed of lightning. 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
2 tablespoons sugar
1/2 cup walnuts, toasted and very coarsely chopped
1 1/2 cups grapes, any variety
Coarse salt
Harvest Flatbread with Grapes and Walnuts Recipe at
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 Time/Life. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 353
Sodium: 4mg
Fiber: 2g
Carbohydrates, Total: 43g
Protein: 7g
% Cal. from Fat: 46%
Fat. Total: 18g
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