Mix the dough. Rest for 15 mins. Rub together the sugar and lemon zest and add this in during the first series of stretch & folds. Continue following dough recipe.

Line 9x13in tray with parchment paper and coconut or avocado oil (I'm using a more neutral oil for this one).

Proof the dough in tray as normal, dimple and bake according to dough recipe.

In a frying pan, mash up all the berries. Stir in sugar and lemon juice and cook over a medium low heat until sugar has dissolved (about 8 mins). Turn up heat to medium and allow jam to simmer/boil for 25/30 mins, stirring frequently. I cook it until it's quite thick (see video) so it's not too runny coming out of the piping bag.

If you've reduced it too much and it's too thick just loosen back up again with more lemon juice once it's set.

While the focaccia is baking, fill a piping bag with the jam.

Whisk all the glaze ingredients together until smooth.

When the focaccia is out of the oven, place it onto a cooling rack and then poke it with holes (I used a thick straw). Fill the holes generously with the jam. Place the cooling rack onto a larger tray and drizzle the glaze on. Brush the glaze evenly over the top and sides and then be sure to rub the bottom of the focaccia into the glaze that has dripped onto the tray.

Place onto a cooking rack again and allow it to cool for at least 20 minutes for the glaze to harden. Cut in and enjoy!