This recipe was born one day when I happened to have leftover bread dough and a bowl of beautiful grapes from my local farmers’ market here in Los Angeles. It is best to use seedless grapes, and while you may choose from a variety of hearty herbs such as thyme or rosemary, I prefer savory above all others for its subtle and elegant taste that pairs magically with the juicy grapes. Seasonal tip: this flat bread works really well with all kinds of fruit…try it with figs and marjoram in the summer or pears and sage in the early fall.
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Grape Flat Bread
- Total Time: 12 hours 25 minutes
- Yield: 6 servings 1x
Description
This rustic flat bread, baked in a hot cast iron skillet with juicy grapes and fresh savory, makes a delightful snack or light meal.
Ingredients
To make the dough:
- 1 1/2 cups (225 grams) bread or all-purpose flour
- 1 tsp (3 grams) kosher salt
- 1/4 tsp (2 grams) dry active yeast
- 1 cup (235 milliliters) cold water
To garnish:
- 2 cups (1 pint) seedless grapes, stemmed
- 3 to 4 tbsp (about 60 milliliters) olive oil
- 2 tsp (12 grams) sugar
- 2 stems savory, leaves only
- Coarse salt such as Maldon or Fleur de Sel de Guérande to taste
Instructions
- Start by making the dough the night before (At least 12 hours and up to 12 hours before you start baking): In a small mixing bowl, stir together the flour, salt, and yeast. Add the water and mix by hand until you have a wet, sticky dough, about 30 seconds.
- Transfer to a clean bowl, wrap tightly with plastic film and let sit at room temperature (68ºF or 20ºC) for at least 12 hours and up to 18 hours.
- Half an hour before baking the flat bread the following day, preheat the oven to 450° F (232ºC) and set the oven rack to the middle position. Place a cast iron skillet (about 12 inches or 30 centimeters in diameter) in the center of the rack.
- Transfer the risen dough to a plate (about 12 inches or 30 centimeters in diameter) previously brushed with olive oil. Gently stretch with your fingers to cover the entire surface of the plate and let rest for 10 minutes.
- Using potholders, carefully remove the preheated skillet from the oven and brush generously with olive oil.
- Slide the dough into the hot skillet and gently stretch the dough with your fingers trying to cover the entire skillet (remember the skillet is screaming hot and you must handle the dough only with your fingertips, barely touching the surface of the dough).
- Working quickly, arrange the grapes on top, brush the fruit with additional olive oil, sprinkle with sugar, coarse salt and savory leaves and put in the oven.
- Bake for 20 to 25 minutes or until the dough acquires a rich golden color and the fruit starts to burst and shriveled.
- Remove from the oven. Transfer carefully to a cooling rack. Let sit for 10 minutes. Slice and serve.
Notes
- Use seedless grapes for the best texture.
- Try substituting figs and marjoram in the summer or pears and sage in the fall for a seasonal twist.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 12 hours
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
Why does the dough need to rest overnight for 12 to 18 hours?
The recipe uses only 1/4 tsp of dry active yeast in 1½ cups of flour with cold water, then lets the dough ferment at room temperature (68°F / 20°C) for at least 12 hours and up to 18. This slow, cold ferment with minimal yeast develops a more complex, slightly tangy flavor and an open, airy crumb that a same-day dough would not achieve.
Why must the cast iron skillet be preheated in the oven before the dough goes in?
The skillet is placed in a 450°F (232°C) oven while it preheats so it is screaming hot when the dough is slid in. The recipe notes you must handle the dough only with your fingertips and move quickly once it hits the pan — the intense bottom heat is what creates a crisp crust and causes the grapes to burst and shrivel in 20–25 minutes. 
What does the savory herb do in this recipe, and can I substitute it?
The article says the author prefers savory above all other herbs for this flatbread because of its subtle and elegant taste that pairs magically with the juicy grapes. The article notes you may choose from a variety of hearty herbs such as thyme or rosemary if savory is unavailable.
Can I use this same flatbread recipe with other fruits year-round?
Yes — the article specifically suggests figs and marjoram in the summer, or pears and sage in the early fall. The notes also confirm these seasonal fruit-and-herb swaps work well with the same dough.
