Jam doughnut focaccia

In a small pan, gently heat the milk until just warm. Meanwhile, in a large bowl mix together the flours, yeast, salt and sugar. Tip the warm milk into the flour mixture with the vanilla, lemon zest and 1 tbsp oil. Mix with a wooden spoon or spatula until it comes together into an almost smooth, wet dough. Cover the bowl with a clean tea towel and set aside at room temperature for 30 minutes.

With wet hands, gently lift up the dough from one side of the bowl, stretching it up, then folding it back down on itself. Turn the bowl 45º and repeat this stretching and folding a further 3-4 times, turning the bowl after each fold. Cover and set aside at room temperature for a further 30 minutes.

Repeat step 2 another 3 times, covering and resting for 30 minutes between each set of stretches and folds. After the final stretch and fold, cover the bowl and set aside for 1½ hours at room temperature.

Line the base and sides of a 20x30cm baking tin (about 4cm deep) with baking parchment. Pour 1-2 tbsp oil into the tin and spread to cover the base. Scoop the dough into the tin and stretch it into a rectangle shape. With a short side towards you, fold the bottom ⅓ of the dough up to the middle and the top ⅓ down to cover it – like folding a letter. Quickly turn the dough 90º and flip it over in the tin so that the seam is now on the underside. Gently stretch and press the dough so it almost fills the tin. Cover the tin and leave the dough to rise at room temperature for about 45 minutes until it is puffy and bubbles start to appear on the surface.

Preheat the oven to 220ºC, gas mark 7. Press lightly oiled fingers into the dough to create dimples, then use a teaspoon to spoon the raspberry jam into the holes. Scatter with the sea salt flakes and bake for about 20 minutes until the bread is risen and golden brown. Leave to cool in the tin, then sprinkle with a little sugar and cut into slices or squares to serve.