Sweet focaccia with berries

• 500 g of 0 flour
• 3.5 g of dried brewer's yeast
• 320 g of warm water
• 60 g of seed oil (I used rice oil, but corn oil is fine)
• 80 g of sugar
• 3 g of salt

INGREDIENTS (for the surface)

• blueberries, currants, strawberries, raspberries, blackberries, whatever you prefer in varying proportions
• 40 g sugar or more (depending on the sweetness of the fruit)

• If you have a stand mixer, equip it with a hook and add the flour, yeast and sugar to the bowl.
• Then dissolve the salt in the water and add the oil. Mix.
• Turn on the mixer and slowly pour in the mixed liquids until you obtain a stringy dough (twisted around the hook). You should obtain a nice elastic dough.
• Flour the work surface and form a ball; place it in a greased bowl and cover with cling film. Leave to rise for at least 3 hours.
• I have an oven that has a 'leavening function' otherwise place in the oven with the light on.
• Grease the baking pan and roll out the dough. Spread a little oil on the surface (you can brush) and let it rise for another hour.
• Using your fingertips, dig into the risen dough to form 'holes'.
• Distribute the fruit, after having washed and dried it, on the surface to your taste.
• You can cut the small fruits in half and use them as petals to create flowers. Or cut the strawberries and remove a small triangle of pulp from the top to create hearts.
• Sprinkle with sugar.
• Cook in a preheated static oven at 200° for approximately 15 minutes (depending on the power of your oven; until golden).