Italian Bread with Nuts and Fruit

To make the focaccia, place the flour in a large bowl and create a well in the middle. Add the yeast to the well, sprinkle the sugar into the bowl and fill the well with some of the water. Leave to rest for 10 min then add the olive oil and the salt and knead into a smooth dough gradually adding more water until the dough has reached the right consistency. The dough should be smooth but not sticky. If the dough is sticky add some more flour. Cover and leave to rise in a warm, non-draughty place for around 60 min.

Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a baking tray with greaseproof paper.

Re-knead the dough and shape it into a flat rectangular shape. Brush with 1 to 2 tablespoons olive oil and then place on the prepared baking tray.