Sweet fruited focaccia

• strong white bread flour↗350g g

  plus extra for dusting

• fast-action dried yeast↗7g sachet g

  7g sachet

• golden caster sugar↗30g g
• ground cinnamon↗1 tsp tsp
• olive oil↗1 tbsp tbsp

  plus extra for the bowl and tin

• mixed dried fruit100g g

  or raisins

• granulated sugar↗1 tbsp tbsp

  for sprinkling

• golden syrup↗1 tsp maple or tsp

  for brushing (optional)

Step-by-step instructions

1. 1

   Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead until just evenly distributed. Tip the dough into a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hr until doubled in size.

2. 2

   Meanwhile, lightly oil a shallow 20-22cm cake tin. When the dough is ready, tip it into the oiled tin, stretch it to the side using your hands, then re-cover and leave to rest for another hour at room temp or put in the fridge overnight.

3. 3

   Heat the oven to 220C/200C fan/gas 7. Scatter the rest of the fruit over the top of the loaf, then use your fingertips to push the fruit down into the dough – this will also create large air bubbles. Scatter over the granulated sugar. Bake for 20-25 mins until the focaccia is puffed up and golden. Immediately brush with maple syrup, if using – this creates a sticky glaze. Cool in the tin for 5 mins, then remove to a wire rack and cool until just warm. Cut into wedges and enjoy, or spread with butter, jam or chocolate spread.