A dough speckled with fruit. It is difficult to know exactly when to eat such a treat—it’s too substantial for dessert, so maybe we should file it under tea.
Enough for 8
In the market
- For the focaccia
Bread flour, 3⁄4 cups (450g)
Quick-rise yeast, 1 package (7g), about 2 teaspoons
Sea salt, 1 teaspoon
Superfine sugar, 1 tablespoon
Warm water, 1⁄2 cups (350ml)
- For the topping
Blackberries, 8 ounces (250g), about 3⁄4 cups
Olive oil, 2 tablespoons
Superfine or demerara sugar, 2 tablespoons
Confectioners’ sugar, for dusting
In the kitchen
1) Put the flour in a large bowl, add the yeast, the sea salt (if you are using coarse salt, crush it finely first), then the sugar and warm water.
2) Mix with a wooden spoon, then turn the dough out onto a generously floured board and knead lightly for 5 minutes or so. You need not be too enthusiastic. A gentle pummeling will suffice.
3) Once the dough feels elastic and “alive,” put it into a floured bowl, cover with a clean cloth or plastic wrap, and leave it somewhere warm to rise. It will take approximately 1 hour to double in size. Once it has, punch it down again, knocking some of the air out.
4) Tip it into a shallow baking pan about 12 inches (30cm) in diameter. Gently knead half the blackberries into the dough, scattering the remaining ones on top.
5) Cover the dough once more and return it to a warm place to rise.
6) Preheat the oven to 425°F (220°C).
7) Once the dough has expanded to almost twice its size, drizzle over the olive oil, scatter with the sugar, and bake for 35 to 40 minutes, until well risen, golden brown, and crisp on top. It should feel springy when pressed.
8) Leave to cool slightly before dusting with confectioners’ sugar. Cut into thick wedges and eat
while it is still warm. It will not keep for more than a few hours.
Source: www.foodandwine.com
Book: www.amazon.com
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