Focaccia de castañas y arándanos

Ingredientes

• 2 1/4 cups / 315 grams strong white bread flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 2 1/2 teaspoon / 10 grams instant yeast granules
• 1 cup / 240 ml lukewarm water
• 3/4 cup / 100 grams chestnuts (roasted or vacuum-packed)
• 3/4 cup / 75 grams cranberries (vacuum-packed)
• 1 tablespoon chopped fresh sage leaves
• 2 - 3 tablespoons olive oil (optional (but recommended))

Preparación

1. 1

   Test the yeast by mixing it with the water and sugar in a small bowl. Let it stand for 5 minutes until it becomes foamy on top. If the yeast doesn't foam it means that it is dead and your bread won't rise. Go and buy some more yeast and start again!

2. 2

   Combine the flour and salt in a large mixing bowl. Mix the salt through the flour so that it doesn't come into direct contact with the yeast.

3. 3

   Tip the yeast and water mixture into the flour.

4. 4

   Use a flat-bladed knife to mix the dough until it comes together in a shaggy ball.

5. 5

   Now get your hands in and knead the dough for 5 minutes (or longer if necessary) until it is smooth and no longer sticky. If you need extra flour, add it one tablespoon at a time.

6. 6

   Cover the bowl with a clean towel and leave it in a warm draught-free spot for at least 2 hours or until the dough has doubled in size. I ran out of time when I was making this focaccia so I left it overnight. It won't come to any harm if you do this.

7. 7

   Chop the cranberries and chestnuts coarsely. Leave a few cranberries whole and cut 3 or 4 chestnuts into quarters for pressing onto the top of the focaccia.

8. 8

   Knock down the risen dough, add the chopped chestnuts and cranberries and knead lightly to distribute them evenly.

9. 9

   Transfer the dough to a lightly greased baking dish and stretch it to fit. Don't get too hung up on getting it to fit perfectly, the dough is going to be left to rise again and it will fill up any spaces at the edge.

10. 10

    Cover the dish with a clean towel and leave it to rise for an hour. Then drizzle with a tablespoon of olive oil and press dimples into the top of the dough with your fingers. Place the reserved chestnuts and cranberries in the holes. Scatter chopped sage on top.

11. 11

    Bake in a preheated oven (190C / 380F) for 20 to 25 minutes until golden brown and cooked through. Brush with extra olive oil if desired.