BEAUTIFUL BAKES

Everyone will simply love these indulgent breads and brownies they're the perfect treat for chilly days.

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Plum and rosemary sourdough focaccia SERVES 6

INGREDIENTS

100g sourdough starter

380ml warm water

3-4 tbsp olive oil, plus extra for greasing

2 tsp salt

500g strong white bread flour

For the toppings

Extra-virgin olive oil

Sea salt

3-4 ripe plums, stones removed and cut into quarters

Fresh rosemary

METHOD

■ Put the sourdough starter, warm water and 1 tablespoon of oil into a large mixing bowl and whisk until it becomes frothy. Stir in the salt.

■ Add the flour and stir with a wooden spoon to form a loose dough. Lightly oil a large bowl or plastic container. Using a dough scraper or lightly oiled hands, transfer the dough to the bowl or container and cover with a lid. Leave to rest at room temperature for 30 minutes.

■ Using slightly wet or oiled hands, stretch and fold the dough. Repeat this every 30 minutes for 2 hours.

■ Cover the dough and leave undisturbed for 4 hours in a warm room until it forms air bubbles and has increased in size. Chill in the fridge overnight and keep covered.

■ The next day, pour 2-3 tablespoons of oil onto the skillet. Using oiled hands, tip the dough into the centre of the skillet. Fold one side of the dough towards the centre, then repeat on the other side, creating a seam in the middle. Turn over so the seam is at the bottom with the smooth side upwards. Stretch gently to cover the skillet’s surface.

■ Cover the dough loosely with an upturned bowl. Leave to stand at room temperature for 2-3 hours until the dough is bubbly and has increased in size.