FOCACCIA WITH BLACKBERRIES Serves 4-6

The fruit brings a sweetness to the bread that is utterly irresistible.

500g flour, plus extra for dusting 10g salt 10g yeast 15g sugar 300ml lukewarm water 4 tbsp olive oil 100g blackberries 3 sprigs of rosemary

2 sprigs of thyme Maldon sea salt 4-5 oregano leaves

Heat the oven to 220°C/fan 200°C/ Gas 7. Mix the flour, salt, yeast, sugar and water in a bowl. Knead for 10 minutes into a smooth, elastic dough. Grease a bowl with 1tbsp of the olive oil and put the dough in it. Cover the bowl with a damp tea towel and let the dough rise for 45 minutes in a warm spot.

Dust your worksurface with flour. Knead the dough again and stretch it into an elongated flatbread shape.

Line a baking tray with parchment paper and place the bread on the tray.

Cover the bread with a damp tea towel and leave to rise for 30 minutes. Using your knuckles, make dimples in the bread. Scatter the blackberries and the leaves of the rosemary and thyme over the dough. Drizzle with the rest of the olive oil and sprinkle with the sea salt. Bake the bread for 25 minutes, until golden brown.

Garnish with the oregano.