Start by making some rosemary flavoured oil.

Put the olive oil and 3 sprigs of rosemary in a pot and place on a low heat.

Continue to heat the oil and rosemary. At the first sign of a sizzle, remove the pot from the heat and pour the mixture into a cold bowl to cool.

Remove the grapes from the stalks and wash them. Pat them dry with a paper towel and leave them aside to dry completely. Do not split them to remove seeds as this will allow the juice to escape and make the bread soggy.

Mix the water and yeast in a large bowl.

Add the sugar and stir to dissolve

Add the flour and mix until you have a sticky dough.

Cover and leave aside for 20 minutes.

After 20 minutes, pour the cooled rosemary oil over the dough and knead for about a minute until the dough is smooth and elastic.

Cover the bowl and leave it in a warm place until the dough doubles in size.

While the dough is rising:

Preheat your oven to 240 C / Gas Mk 9.

Line a large roasting tray with greaseproof paper.

When the dough has doubled in size, split it into two halves.

Place one half in your tray and pat it out to cover the tray with your fingertips. (Schiacciata means “flattened down”)

Spread half the grapes evenly across the flattened base (yes – just like a pizza)

Flatten out the other half of the dough on a lightly floured board and flip it on top of your “pizza”.

Spread the rest of the grapes on top.

Sprinkle needles from the remaining rosemary sprig on top.

Bake at 240 C / Gas Mk 9 for 20 minutes then reduce the heat to 220 C / Gas Mk 7 for a further 30 to 40 minutes or until the bread is nicely coloured and the grapes are releasing their juices

Allow to cool and serve drizzled with honey.