Tart Cherry Focaccia

Posted October 28th, 2011 in Appetizers, Recipe


½ envelope instant yeast

3 cups flour

1 cup warm water (not over 100 degrees)

1 teaspoon salt

4 tablespoons finely chopped fresh sage (could use thyme or rosemary)

Fresh Cracked pepper

2-3 tablespoons olive oil

1 can Red Tart Cherries in Water well drained

Himalayan Pink finishing salt



Sprinkle instant yeast over the flour. Whisk the salt, pepper and sage into the flour. Add a tablespoon of oil and the water and mix to a soft dough. Remove the dough from the bowl to a floured work surface and knead until it becomes springy and elastic. Rinse the mixing bowl and oil it lightly.  Put the ball of dough into the bowl and turn so the oiled surface is on top. Cover with plastic wrap and let it rise for about 50 minutes until double in bulk.   Heat oven to 375 degrees. Punch the dough down and knead a little in the bowl forming into a ball.  Put it in the center of a lightly oiled baking sheet and spread it out with your hands to make a circle 1 inch thick. Make some indentations in the surface with your fingers.  Brush with olive oil, put the cherries in all the indentations. Cover with a towel and let rise for 20 minutes.  Sprinkle with the coarse salt and bake for 40 minutes. Tap the bottom and when it sounds hollow it is done.  Cool on a wire rack. 

Cut into cubes and serve with olive oil and balsamic vinegar sprinkled with black pepper as a dipping sauce. 

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