Cherry Focaccia with Rosemary and Balsamic is on the way to become my favourite Focaccia recipe! The flavours are an explosion & delightful
I love and adore Focaccia, the olive oil rich bread has a delightful crust and a soft like pillow crumb. And this cherry version of it is probably my favourite ever. Cherry Focaccia with Rosemary and balsamic has that perfect balance of sweet and savoury.
Couple of things to keep in mind when you bake this Focaccia.
- Don’t hesitate to use the best olive oil you have around. A Focaccia gets it’s flavour intensity from Olive oil so it is an important ingredient. Also do not cut back on the olive oil, you can take the quantity up if you want though 🙂
- I used the cherries from Himachal and they made my Focaccia kickass. Use the big round dark red ones if you can find. They are the best.
- Salt, always use flaky sea salt for finishing. I used a chipotle sea salt but normal will do too.
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Cherry Focaccia with Rosemary and Balsamic
for the focaccia
- 10 gm sugar
- 15 gm instant yeast
- 500 gm all purpose flour maida
- 10 gm salt
- 45 ml ml- olive oil
- 270 ml ukewarm water
- 2 tsp dried rosemary
- 1 tsp sea salt
For the cherry topping
- 350 gm cherries
- 2 tsp tsp- balsamic vinegar
- 1.5 tbsp brown sugar
- 2 tsp cherry liqueur optional
- 2 tsp- cherry liqueur optional
- Mix ⅓ of the lukewarm water with sugar and yeast. Keep it aside in a warm place to let the yeast to activate, for about 10 min
- In another bowl mix the flour, salt and add the yeast mix to it. Add water and slowly bring the whole dough together.
- Tip the dough onto your kitchen counter and start kneading the dough for about 10 min.
- Grease a bowl with some oil and place the dough inside, cover with cling wrap and let it proof for about an hour.
- While waiting for the dough to raise, make the cherry filling.
- In a saucepan, mix cherries, balsamic vinegar, brown sugar and cherry liqueur.
- Over a medium-high heat, cook it, just to evaporate the liquid and to intensify the cherry flavour.
- Grease a baking tray with olive oil and spread out the dough in the baking tray.
- Cover and let it rise again for another 20 min.
- Preheat oven to 200C
- Remove the cling wrap and with the help of your fingers make dimples in the dough.
- Drizzle olive oil on top. Top it with cherries, rosemary and sea salt.
- Bake for about 20 min and additional 5 min with the broiler on, to help it in browning.
- Remove from oven and let it cool