What could be better than a mattress of focaccia painted with glistening peppery olive oil, the occasional crunch of salt crystals, and a soft, pillowy interior that creates an insatiable appetite for more?

Almost nothing, apart from simply another version of a focaccia – this time with a layer of succulent grapes folded into the centre of the dough. Grapes, which burst in your mouth as you bite through the focaccia.

It’s perhaps even more beautiful than the OG focaccia, and tastes sublime on its own, or paired with pecorino and a glass of Vin Santo.

This recipe is delivered with a warning: this stollen, despite its understated, simple, appearance, is highly addictive. I ate almost an entire stollen in one day and felt quite sorry for myself afterwards (guilt streaked sugar-overload), so arm yourself with friends or a freezer before making it

This bad boy is incredibly tender, with a lovely tanned, crunchy crust. You don’t have to put much effort in to reap the reward, and after one bite you’ll be lusting after the rest of the loaf. Please don’t be put off by the numerous stages – all you need is a patience and time.

This is basically a brioche without the effort – all you do is mix everything together, knead a little bit (great for taking out tension), punch it (great for relieving stress), let it rise, then bake and devour.