Ruby Bhogal

Ruby Bhogal · One Bake Two Ways

This one is for my mum. I spent years of my childhood standing by her side in the kitchen when I was growing up. She leans more towards the savoury side of life, and when she does eat something sweet, chocolate does not float her boat. I know, right, like how are we even related? The mystery remains unsolved. So, I’ve taken something inherently savoury and teamed the flavour of olive oil with a heady mix of stone fruit and lemon thyme. The combination may seem unusual, but drown a piece in icing sugar and it’s like a more sophisticated version of a tea cake. If the fruit listed overleaf doesn’t tickle your pickle, swap them out for whatever does. My fruited focaccia is a real all-year-round belly-pleaser, so mix up the fruit as the seasons change and continue to reap the delicious rewards as the months go by.