- 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
- 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.
- Mix with a wooden spoon, then turn the dough out onto a generously floured board and knead lightly for five minutes or so.
- You need not be too enthusiastic.
- A gentle pummeling will suffice.
- 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 an hour to double in size.
- Once it has, punch it down again, knocking some of the air out.
- 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.
- Cover the dough once more and return it to a warm place to rise.
- Preheat the oven to 425F (220C).
- 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.
- It should feel springy when pressed.
- 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.