Cherry Focaccia with Rosemary and Balsamic
for the focaccia
all purpose flour
ml- olive oil
For the cherry topping
tsp- balsamic vinegar
tsp- cherry liqueur
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