For art // Mixers & Blenders

Focaccia with cherries and rosemary

  • package dry yeast - 1 share (7.5 g)
  • flour - 4 1/4 cups (plus extra flour for kneading)
  • salt - 2 1/2 teaspoons
  • olive oil - 1/4 cup (plus 3 tablespoons)
  • fresh rosemary - 1 tbsp.Spoon
  • cherries pitted - 450 Gram
  • large sea salt - 1 1/2 teaspoons

1. Mix 1 2/3 cups warm (40-46 degree) water and yeast in a bowl with a mixer.Let stand for about 5 minutes.Add flour, 1/4 cup of olive oil and salt.Stir with a wooden spoon.Knead the dough in a bowl for 1 minute.2. Put the dough on a generously floured surface and knead for 4-5 minutes.Put the dough in a lightly oiled bowl and turn to all the dough is coated with oil.Give rise at room temperature, covered with plastic wrap until the dough increases in volume by half, from 1 to 1 1/2 hours.3. Generously grease a baking sheet.Form dough rectangle 25H37 cm. Cover the dough with a kitchen towel and allow to rise until it has doubled in volume will increase, about 1 hour.Wash the cherries and remove the stones.Preheat oven to

260 degrees.4. Mix the chopped rosemary and the remaining 3 tablespoons of olive oil.Make shallow indentations on the surface of the dough with your fingers and then lubricate rosemary oil.Carefully lay the cherries in half recess.5. Evenly sprinkle with sea salt and bake in middle of oven for 10 minutes.Reduce temperature to 230 degrees and bake for 12-15 minutes, until golden brown.Just shift the focaccia on a baking sheet and cool.Serve warm or at room temperature.

Servings: 6