Cherry Focaccia with Rosemary and Balsamic
Ingredients
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
Instructions
- 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
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