Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix together the bread flours, oil, yeast and 2 tsp of fine sea salt in a bowl. Add 300ml of warm water and bring together into a dough using your hands. Tip the dough out onto a lightly floured worksurface and knead for 8-10 minutes or until smooth and elastic. Transfer to an oiled bowl, cover and leave to rise in a warm place for 1 hour.
Knock the dough back into the bowl, then divide into six balls. Roll out each ball on a lightly floured worksurface into an oval flatbread, about 15cm x 10cm. Transfer the flatbreads to oiled baking sheets, keeping them well spaced apart, then leave to rise for another 30 minutes.
Heat the oven to 220C/fan 200C/gas 7. Poke each flatbread all over with your index finger to make multiple indentations, then press a few pieces of the cheese, the grapes and a few rosemary sprigs into each of the flatbreads. Drizzle with a little more of the oil and sprinkle with sea salt.
Bake for 15-20 minutes or until the bread is golden and puffed, and the grapes have softened (you may need to do this in batches). Cool until warm or at room temperature and serve.