To make dough, place 2 x 7g yeast, 2 tbs oil, 2 tsp sugar, and 275ml of lukewarm water into a bowl, stirring with a wooden spoon until sugar and yeast have dissolved. Place 3 cups flour and 1 tsp salt into the bowl of an electric mixer fitted with a dough hook. Mix on low speed, slowly adding yeast mixture, for 5 minutes or until smooth and elastic. Transfer dough to bench and shape into a ball. Place in a large greased bowl, drizzle with a little extra oil and rub over surface to completely coat. Cover with a damp tea towel. Set aside in a warm place for 1 hour or until doubled in size.
Knock the air out of dough and divide into 12 equal pieces. Line 2 large baking trays with baking paper. Lightly dust bench with flour and roll each piece of dough to an 8x14cm oval. Press 3-4 grapes on the bottom half of each oval, sprinkle with 2 tsp of goat’s feta. Fold top half of dough over to cover filling, and repeat with grapes and feta, pushing firmly into dough. Transfer to tray, leaving space for rising. Drizzle with extra oil and scatter with salt. Repeat for remaining. Set aside in a warm place for 30 minutes.
Preheat oven to 240°C. Bake for 20-25 minutes or until golden and puffed, turning trays half way through cooking. Transfer to a wire rack. Serve warm, garnished with thyme sprigs, or freeze in sealable bags for up to 1 month.