Adrian Martin

And then I blitz it when it softens.

And if you find that your rhubarb isn't that colourful and it loses quite a bit of colour, you can add a little bit of red food colouring in there if you're stuck as well.

So that's a simple jam.

Not in Italy.

In Italy, traditionally, focaccia is just literally flour, yeast, salt and olive oil and water.

That's basically it.

And what they used to do, serve it at breakfast time and dip it into their coffee.

So that was always traditionally what it was made of.

Then you have then what's more known in restaurants where we add garlic and we add rosemary and

thyme and sea salt on top and everything as well.

But then this trend came and I love a trend because I love jumping on the bandwagon and you basically have these gorgeous sweet focaccia.

So I've made a raspberry version of this.

So basically this is stuffed with my rhubarb jam.

So I'll talk you through the recipe for focaccia because it's quite simple.

So rhubarb, no raspberry in this one, but I made a raspberry one earlier last week.

So I've been going through everything at the moment.

So basically the focaccia recipe is 500 grams of strong flour.

So strong flour is glutinous.

When you knead it, it becomes stretchy and it creates an elasticity on the outside of the dough.

So when you knead a dough, you're looking to create like an elastic band on the outside, which holds in all the air bubbles on the inside.