Rising and proofing time:
1 1⁄2– 2 1⁄4 hrs

Special equipment:
15 x 9in (38 x 23cm) jelly roll pan

Ingredients:
1 tbsp dried yeast
2 1⁄4 cups all-purpose flour,
plus extra for dusting
1 tsp salt
2 tbsp sugar, plus 1 tbsp for sprinkling
1⁄3 cup extra virgin olive oil,
plus extra for greasing
10oz (300g) blackberries

Method:
1 In a small bowl, sprinkle the yeast over 4 tablespoons lukewarm water. Let stand for 5 minutes until dissolved, stirring once.

2 In a large bowl, mix the flour with the salt and 2 tablespoons of the sugar. Make a well in the center and add the dissolved yeast, 4 tablespoons of the oil, and 1 cup lukewarm water. Draw in the flour and mix to form a smooth dough. The dough should be soft and sticky; avoid adding more flour to dry it out.

3 Flour your hands and the dough, and turn it out onto a floured surface. Knead for 5–7 minutes, until smooth and elastic. Transfer to an oiled bowl and cover with a damp kitchen towel. Leave to rise in a warm place until doubled in bulk; about 1–1 1⁄2 hours.

4 Generously brush the pan with olive oil. Turn out the dough and knock out the air. Cover with a dry kitchen towel and leave to rest for 5 minutes. Transfer to the pan, flattening with your hands to fill it. Scatter the blackberries over the surface of the dough, cover, and leave to rise in a warm place for 35–45 minutes, until puffed.

5 Preheat the oven to 400°F (200°C). Brush the dough with the remaining oil and sprinkle with the rest of the sugar. Bake in the top of the oven for 15–20 minutes, until lightly browned. Cool slightly on a wire rack, then serve warm.

PREPARE AHEAD:
After kneading, at the end of step 3, the dough can be loosely covered with plastic wrap and left to rise in the refrigerator overnight.

Blackberry Focaccia