Grapes soaked in red wine top this unusual focaccia studded with dried cranberries.
Equipment and preparation: You will need a 25cm/10in well-sealed springform tin.
For the dough
- 2½ tsp fast-action dried yeast
- 2 tsp sugar
- 450ml/16fl oz lukewarm water
- 600g/1lb 5oz ‘00’ flour, plus extra for dusting
- 2 tsp salt
- 1 tbsp extra virgin olive oil, plus extra for greasing
- 2 tsp chopped thyme
- 100g/3½oz dried cranberries