To make the dough, start by blooming the yeast. In a small bowl, combine the warm milk, 1 teaspoon of the sugar and the yeast. Stir briefly to moisten the yeast, then set aside for 5-7 minutes, or until frothy.

In the bowl of a stand mixer, combine the flour, salt, olive oil and honey. Pour in the bloomed yeast mixture. Fit the mixer with a dough hook and mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 7-10 minutes, or until the dough is smooth, springy and only slightly tacky to the touch.

Lightly oil a large bowl and place the dough inside, turning it to coat. Cover with a clean kitchen towel and set aside in a warm place to rise for 1-2 hours, or until roughly doubled in size. (Rising time will vary depending on the warmth of your kitchen; if your kitchen is cold, try placing the bowl on a heated wheat bag.)

While the dough is rising, remove the grapes from their stems, wash and dry them well, and finely chop the rosemary. Set both ingredients aside.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Shape into a log, then divide into 2 equal pieces.

Line a rectangular baking tray with baking paper and drizzle with 1 teaspoon of olive oil. Place one piece of dough onto the tray and, using wet fingers, gently press and stretch the dough from the centre out until it fills the tray in an even layer, about 1cm thick.

Scatter over three-quarters of the grapes, then sprinkle with half of the sugar and half of the rosemary. Set aside.

Cut a second sheet of baking paper the same size as the tray and drizzle with another teaspoon of olive oil. Place the second piece of dough on top and stretch it out in the same way until it is roughly tray-sized. Carefully flip the dough over the grape layer, then peel away the baking paper. Gently stretch the top layer to the edges of the tray if needed.

Press the edges of the dough layers together loosely to enclose the grapes, or leave some sections open for a more rustic finish. Scatter over the remaining grapes and, using wet fingers, gently press them into the dough and grapes below to create dimples. Cover loosely with a towel and set aside for 30-45 minutes, or until slightly puffed.

Preheat the oven to 180°C.

Before baking, sprinkle over the remaining sugar and rosemary and drizzle with a little more olive oil. Bake for 30-45 minutes, or until golden brown and cooked through, with the grapes softened and bursting.

Allow to cool for 15 minutes before slicing. Serve slightly warm or at room temperature with cheese, antipasto and wine.