Blackberry Focaccia

• 3 1/4 cups (450g) bread flour
• 1 package (2 teaspoons/7g) quick-rise yeast
• 1 teaspoon sea salt
• 1 tablespoon superfine sugar
• 1 1/2 cups (350ml) warm water
• 1 3/4 cups (8 ounces/250g) blackberries
• 2 tablespoons olive oil
• 2 tablespoons superfine or demerara sugar
• Confectioners sugar, for dusting

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 five minutes or so.
3. You need not be too enthusiastic.
4. A gentle pummeling will suffice.
5. 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.
6. It will take approximately an hour to double in size.
7. Once it has, punch it down again, knocking some of the air out.
8. Tip it into a shallow baking pan about 12 inches (30cm) in diameter.
9. Gently knead half the blackberries into the dough, scattering the remaining ones on top.
10. Cover the dough once more and return it to a warm place to rise.
11. Preheat the oven to 425F (220C).
12. Once the dough has expanded to almost twice its size, drizzle over the olive oil, scatter with the sugar, and bake for thirty-five to forty minutes, until well risen, golden brown, and crisp on top.
13. It should feel springy when pressed.
14. Leave to cool slightly before dusting with confectioners sugar.
15. Cut into thick wedges and eat while it is still warm.
16. It will not keep for more than a few hours.

bread flour, yeast, salt, sugar, water, blackberries, olive oil, sugar, confectioners sugar

Taken from www.cookstr.com/recipes/blackberry-focaccia (may not work)