Makes (1) 9-by-12-inch loaf

For The Grapes:
2 pound red grapes, washed
1/2 cup sugar
1/2 cup chopped walnuts

For The Bread:
2 cups warm water
1 tablespoon honey
1 tablespoon active dry yeast
2 cups all-purpose flour
1/4 cup olive oil
1 teaspoon kosher salt
3 cups all purpose flour
Warm water

For the grapes:
Mix the grapes with the sugar and nuts.

For the bread:
Place the water in a bowl and add the honey and yeast. Stir. Stir in flour until well blended. Cover the bowl with plastic wrap and set aside for 30 minutes.

To prepare the bread, stir the olive oil into the sponge, then add the salt. Stir the flour into the sponge, adding enough additional water until you get workable dough. Turn the dough out onto the counter and knead until smooth and elastic, about 8 minutes. Oil a large bowl and place the dough into the bowl. Cover and let rise in a warm place for 1 hour, or until doubled in bulk. Punch down the dough.

Preheat the oven to 400 degrees F. Oil a large baking sheet and place the dough onto the sheet stretching it with your fingertips to cover the bottom. On one half of the dough, scatter half the grape mixture. Carefully pull the side of the dough not covered with grapes up and over the side that is, folding the grapes in. Use your fingers to seal the edges together. Scatter the remaining grapes on the top of the flatbread evenly. Bake in the center of the hot oven for about 50 to 55 minutes or until the bread is golden brown and the grapes have softened and split open. Let rest 10 to 15 minutes.