There is nothing better than home baked bread. This fluffy focaccia is embedded with juicy blackberries and paired with fragrant thyme, perfect for tearing and sharing
Ingredients
3 cups strong white flour (plus extra for dusting)
7g (1 sachet) fast action yeast
½ tbsp. sugar
½ tbsp. sea salt
300ml warm water
½ cup blackberries
A generous handful of fresh thyme
Olive oil and extra sea salt
Instructions
Mix together yeast, sugar and warm water in a small bowl and set aside for a few minutes until foamy.
In a large bowl mix the flour and salt together and create a well in the centre.
Pour in the yeast mixture and mix with a fork until it comes together. Use your hands to begin kneading, picking all the flour up into a ball.
On a lightly floured surface, begin to knead for about 10 minutes. You can test if its ready by pressing a floured finger into the dough - if the imprint springs back to shape, it's ready. If not, keep kneading.
Transfer the ball of dough into a lightly oiled bowl, cover with a tea towel and leave in a warm place for 30 minutes until doubled in size.
Pre heat your oven to 200C/400F/gas mark 6 and prepare a large baking tray by dusting with flour.
Turn out the dough onto the baking tray and stretch and pound into a oval/rectangle shape (about 30cm by 20cm). Make small indents in the focaccia by pressing your finger into the dough every few inches.
Dust the blackberries with a little flour then push them randomly into the dough, along with the thyme. Sprinkle with a little sea salt and drizzle over a little olive oil.
Cover again with a tea towel and let rest for 20 minutes.
Place in the oven for 23-25 minutes or until golden on top and cooked though to the bottom (you should be able to lift the bread and tap the bottom)
Best served on the day of baking, or kept air tight and eaten the next day.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/blackberry-thyme-foccacia/