Apple, Blackberry & Ginger Focaccia

Fruit Filling

(Make first to allow it to cool to room temperature)

1. Quarter the apple, remove the core and chop the flesh into small pieces.
2. Place the chopped apple in a small saucepan with the blackberries.
3. Pour the Belvoir Farm Ginger Cordial into the pan then cook over a medium heat, stirring often, until the fruit is soft and the liquid has evaporated (don’t leave it saucy).

Make the Dough

4. Put the flour, salt, yeast and sugar into a large mixing bowl. Stir to combine.
5. Pour in the water and the 20ml of olive oil. Use a large spoon to stir until all ingredients combine to form a sticky dough. Cover and leave for 15 minutes to rest.
6. Over the bowl pour 1 tbsp olive oil onto your hand to prevent the dough from sticking to your hand (excess oil will fall into the bowl). Now lift the dough from the edge at the top of the bowl (12 o’clock), pull it up and stretch it over to the other side of the bowl (6 o’clock). Rotate the bowl 90 degrees and repeat the stretch. Do this 3-4 times. Cover the bowl and leave for 15 minutes.
7. Repeat step 6 then cover and leave the dough for approx. 2 hours until doubled in size.
8. Prepare your baking tin by lining the base (not the sides) with baking parchment and rubbing 2 tbsp oil over the bottom and sides of the bowl.
9. When the dough has risen do not knock it back. Instead, tilt the bowl and allow the dough to fall into the prepared baking tin
10. Gently spread it out then spread the cooled fruit mixture over the dough. Now lift 1 end of the dough and fold it two thirds of the way over the dough. Fold the other side over the dough, so you end up with the sides folded over each other.
11. Now rotate the dough so the long side sits along the long side of the baking tray. Cover and leave to prove for approx. 1-1½ hours until well risen (do not overprove it as the air bubbles will collapse in the oven).
12. When ready the dough will be wobbly, risen and will have spread to fill most of the baking tray. Drizzle with 1 tbsp oil, spread it out over the dough with your hands then press your oily fingers into the dough, all the way to the bottom of the tin, to create the dimples.
13. Press the blackberries into the dimples, rest at room temperature for 10 minutes and then bake at 200C/400F on the lowest shelf in the oven for 20-25 minutes until the top is golden and the internal temperature reads 93C-98C/ 200F-210F on a digital food thermometer.
14. As soon as the bread comes out of the oven brush the top with several coats of Belvoir Farm Ginger Cordial then sprinkle the caster sugar over the top. Leave to cool in the baking tin.

Add the Glaze

1. Mix the icing sugar, melted butter and 15ml Belvoir Farm Ginger Cordial together to form a smooth paste. Add extra cordial if necessary to create a glaze thin enough to drizzle
2. Drizzle the glaze over the bread, leave to set for 30 minutes before serving.

Expert Tips

• This bread is best eaten within 24 hours.
• It can be frozen, but it is best to add the glaze once it has been defrosted.
• The recipe can be halved for a smaller loaf – use a baking tin approx. 20cm x 25cm x 6cm and reduce the baking time to around 15-20 minutes.
• In very hot weather consider performing the first prove overnight in the fridge as dough that proves too quickly will lack the signature focaccia texture. The next day proceed with the recipe from step 9 and allow a little extra time for the second prove as the dough returns to room temperature.