Simnel focaccia

Method

• step 1

  To make the water roux, whisk the flour and milk together in a small pan over a low heat and cook for about 2 mins, stirring continuously until you have a thick, smooth paste. Leave to cool slightly.

• step 2

  To make the dough, tip the flour, yeast, salt, sugar, 300ml water and the water roux into the bowl of a stand mixer and, using the dough hook, slowly mix to a rough, sticky dough, making sure there are no dry patches. Turn up the speed and mix for about 5 mins more until smooth and coming away from the bottom of the bowl. Or, bring together by hand in a bowl, then tip onto a clean surface and knead until smooth. Shape into a tight ball. Generously butter a deep 20 x 30cm tin and sit the dough in the middle. Cover and leave to rise at room temperature for 1-2 hrs until doubled in volume and bubbly.

• step 3

  Meanwhile, make the filling. Tip the dried fruit into a heatproof bowl and cover with boiling water. Leave to soak for 10 mins, then drain. Zest the orange, then mix this with the butter, sugar, mixed spice, cinnamon and a large pinch of sea salt flakes. Cut the marzipan into small cubes. Set aside.

• step 4

  When the dough has risen, gently pat it into the tin to fill it. Spread over the spiced butter mixture, then scatter over the dried fruit and half the marzipan cubes. Using your fingertips or a dough scraper, lift a short edge up, then very loosely roll the dough up into a spiral. Lift up the rolled dough, fold in half again and sit it back in the tin, smooth-side up – this is to ripple the butter, fruit and half the marzipan through the dough as evenly as possible. Leave to rest for at least 1 hr. Will keep covered and chilled for up to 24 hrs for even better flavour.

• step 5

  If the dough has been chilled, take the tin out of the fridge 30 mins before baking. Heat the oven to 220C/200C fan/gas 7. Dimple the dough all over using your fingertips, pressing the remaining marzipan cubes deep into the holes. Bake for about 25 mins until deeply golden and cooked through; if it starts to brown too quickly, cover with foil. As soon as it comes out of the oven, slowly drizzle over the maple syrup so it sinks into the dimples. Cool in the tin for at least 30 mins. Dust with icing sugar, if you like, then cut into squares. Best served the day it’s made, but will keep in an airtight container for up to a few days.