Blackberry Oregano Sourdough Focaccia

For the sponge:
2Tbsp Sourdough starter
50g White bread flour
50g Warm water

For the focaccia:
500g White bread flour
300g Warm water
10g Fine salt
1Tbsp Olive oil
200g Blackberries

To serve:
Fresh oregano leaves and flowers
Sea salt
Olive oil

Directions:

Mix together the sponge ingredients, cover with a tea towel and leave in a warm place until bubbly, elastic in texture and yeasty/tangy to smell - I usually start my sponge just before bed time and leave it overnight with mind to baking the focaccia the following evening.

The next morning, add the remaining flour, water, salt and oil. Bring together into a ball of dough and knead on a floured surface for 10 minutes.

Stretch the dough onto a baking sheet until it’s approximately 20cm x 30cm in size. Loosely cover with a tea towel and leave in a warm place until doubled in size - this could take the best part of the day.

Use a finger to poke little dents into the dough; push a blackberry in each dent and repeat until the dough is covered with blackberries – don’t make them too close together though. Cover and leave to rise again for a further 1-2 hours.

Heat the oven to 180c/160c fan/gas 4. Brush the focaccia with olive oil and bake for 25-30 minutes until golden. Finish with a drizzle of olive oil, a scattering of sea salt flakes and fresh oregano leaves and flowers.