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1
In a small bowl mix a spoon of the flour, 35 g water and the yeast. Set aside for 10 minutes. Meanwhile mix the rest of the flour and water in a bigger bowl.
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2
After 10 minutes combine the yeast mix and the flour mix. Start to knead for about 5 minutes. Add the sea salt and knead for another 10 minutes. The dough has to be flexible, elastic and shiny. Shape into a round bowl. Cover with a cloth or plastic foil and leave on a work surface for 10 minutes.
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3
Knead again for about 10 minutes, shape into a round shape, put in a bowl, cover with plastic foil or cloth and let the dough rest for 50 minutes at room temperature.
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4
Divide the dough onto eight parts, each weighting around 100g. Shape in a small round shape. Put the dough on the flour dusted working surface and let it rest for 10 minutes.
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5
Stuffing. Wash the grapes under a running water and drain them well. Heat the olive oil in a medium size saucepan over a low heat and add two tablespoons of honey and rosemary. Increase the fire to medium heat and fry for about 1 minute.
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6
Remove from the heat, add grapes and stir well. Let it cool to room temperature.
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7
Preheat the oven to 210u00b0C / 410u00b0F. Line a large baking tray with parchment paper.
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8
Roll out the dough into a small circle, thickness 1 cm (0.4 inch). Put two tablespoons of grape stuffing in a center of a circle and close it with help of index and thumb finger to get small pocket. Spike each wrap with a rosemary spring so that the wrap stays closed during baking. Repeat the process with the rest of the dough.
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9
Drizzle grape wraps with olive oil. Bake in the oven for 20 - 25 minutes or until golden brown.
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10
Transfer the wraps on a wire rack. Cool for about 10 minutes, sprinkle with icing sugar and drizzle with good quality olive oil. Serve grape wraps alone, or cut on thick slices and serve with fresh goat or sheep cheese.
