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1
Put the flour in a large bowl, add the yeast, the sea salt (if you are using coarse salt, crush it finely first), then the sugar and warm water.
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2
Mix with a wooden spoon, then turn the dough out onto a generously floured board and knead lightly for five minutes or so.
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3
You need not be too enthusiastic.
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4
A gentle pummeling will suffice.
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5
Once the dough feels elastic and alive, put it into a floured bowl, cover with a clean cloth or plastic wrap, and leave it somewhere warm to rise.
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6
It will take approximately an hour to double in size.
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7
Once it has, punch it down again, knocking some of the air out.
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8
Tip it into a shallow baking pan about 12 inches (30cm) in diameter.
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9
Gently knead half the blackberries into the dough, scattering the remaining ones on top.
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10
Cover the dough once more and return it to a warm place to rise.
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11
Preheat the oven to 425F (220C).
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12
Once the dough has expanded to almost twice its size, drizzle over the olive oil, scatter with the sugar, and bake for thirty-five to forty minutes, until well risen, golden brown, and crisp on top.
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13
It should feel springy when pressed.
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14
Leave to cool slightly before dusting with confectioners sugar.
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15
Cut into thick wedges and eat while it is still warm.
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16
It will not keep for more than a few hours.
