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Cherry Focaccia with Rosemary and Balsamic

Course breads, Breakfast, brunch
Cuisine global vegetarian


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
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