Combine pillowy focaccia with the spiced fruit flavours of a tea loaf to create this tear & share bake, perfect with a Christmas Day cuppa
Prep:20 mins
Serves 6 – 8
350g strong white bread flour, plus extra for dusting7g sachet fast-action dried yeast30g golden caster sugar1 tsp ground cinnamon1 tbsp olive oil, plus extra for the bowl and tin100g mixed dried fruit or raisins1 tbsp granulated sugar, for sprinkling1 tsp maple or golden syrup, for brushing (optional)
STEP 1Tip 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.STEP 2Meanwhile, 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.STEP 3Heat 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.
