Photography: Joe Woodhouse

Method

STEP 1: Crumble the yeast into a bowl and whisk in the warm water. Leave in a warm place for 15 minutes, until it begins to froth.

STEP 2: Mix the flour, salt and 80g of the sugar together in a large bowl and make a well in the centre. Slowly pour in the yeast mixture and mix well. Turn onto a floured surface and knead for 10-15 minutes, until the dough bounces back when prodded. Put it in a lightly oiled bowl. Cover with clingfilm and leave in a warm place for 30 minutes, until it has doubled in size.

STEP 3: Cut the grapes in half. Take the pips out and give them a rough squeeze. Put into a bowl.

STEP 4: Once the dough has risen, preheat the oven to 180˚C/fan 160˚C/350˚F/gas mark 4. Divide the dough in half and roll one piece out, about 1cm thick. Place it on a large oiled baking tray.

STEP 5: Add the rest of the sugar and the verjuice to the grapes and stir in two tablespoons of olive oil. Sprinkle half the grape mixture over the dough, then roll out the other piece of dough and place on top. Cover with the rest of the grape mixture and drizzle with the remaining olive oil. Bake in the oven for 40-50 minutes.

STEP 6: Meanwhile, heat the honey and rosemary in a pan for five minutes, then set aside. Take the bread out of the oven and leave to rest for 10 minutes. Serve drizzled with the rosemary-scented honey.

From You’re All Invited by Margot Henderson (£25, Fig Tree)

Recipe: Layered Grape Bread