In a large bowl sieve the flour and salt.
Measure out the water, then mix in the yeast and olive oil and sugar. Add this to the flour mixture and mix together with your hands to form a soft dough.
Knead for 5-10 minutes , then place in an oiled bowl and allow to rise for 45 minutes or until doubled in size.
Remove from the bowl and knead again for 5-10minutes until the dough is springy and more malleable.
Roll the dough out to a rectangle, about 30 x 20cm, or fit into a large round cake tin.
Push down on the dough with your fingertips to create lots of indents. Dot with chunks of butter, sprinkle with sugar and berries. Push the berries into the dough then drizzle over the maple syrup.
Allow to rise again for 10 minutes, preheat the oven to 180°C.
Bake for 20-25 minutes until golden and oozing juices.
Serve warm with crème fraiche.Chef's note:
You can substitute berries with sliced fruit eg peaches or plums – depending on what is in season
Reprinted with permission of Sasko.