Since Friday I own Nigel Slater Tender 02*. Our blackberries are ripe so I decided to bake the blackberry foccacia. Nigel Slater says about it: It is difficult to know exactly when to eat such a treat – it’s too substantial for dessert, so maybe we should file it under tea. We had a late breakfast so we had the dough speckled with fruit for an early tea time.
It tastes great, not to sweet, an in-between of bread and cake.This recipe makes lust for trying more from this book.
|REZKONV-Recipe – RezkonvSuite v1.4
|Strong white flour, Ulrike: Weizenmehl Type 550
|Easy-bake yeast – 1 sachet
|Warm water –
|Caster or demerara sugar
|Icing sugar for dusting
|Edited *RK* 09/19/2010 by
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 on to a generously floured board and knead lightly for five minutes or so. You need not be too enthusiastic. A gentle pummelling will suffice.
Once the dough feels elastic and `alive‘, put it into a floured bowl, cover with a clean cloth or cling film 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 tin about 30 cm 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.
Set the oven at 220°C/Gas 7. 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, till well risen, golden brown and crisp on top. It should feel springy when pressed. Leave to cool slightly before dusting with icing sugar. Cut into thick wedges and eat whilst it is still warm. It will not keep for more than a few hours.
more recipes from Nigel Slater
Nigel Slater: Fruit recipes from his new book Tender II* in the Guardian
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