Cherry focaccia recipe
Sweet and tart, juicy cherries are the perfect ingredient in a light and fluffy Italian focaccia. As it bakes, the cherries reduce down to jammy bite-sized chunks that make this the perfect sweet and savoury bake. Serve with a generous spread of creamy goat's cheese for an added tang. See method
- 500g strong white bread flour, plus extra for dusting
- 2 tsp fine salt
- 7g fast-action dried yeast
- 3 tbsp extra-virgin olive oil, plus extra for greasing
- 20 fresh cherries, pitted and halved
- 2 thyme sprigs (about 5g), torn
- 2 tbsp demerara sugar
- Goat’s cheese, to serve (optional)
Did you know?
Plump, sweet cherries selected for their deep red colour
If you haven't got any white bread, try using brown instead
Each serving contains
of the reference intake
- Put the flour, salt and yeast in a large mixing bowl. Stir to combine, then make a well in the centre and add 1 tbsp oil and 350ml lukewarm water. Mix to make a shaggy dough, adding another 50ml water if needed. Bring together with your hands and knead on a lightly floured surface for 15 mins until smooth and elastic. Shape into a ball and transfer to a lightly oiled bowl. Cover with clingfilm and leave in a warm place to rise for 1 hr or until doubled in size.
- Grease the base and sides of a 30 x 20cm baking tin. Tip the dough into the tin and use your fingertips to stretch and press it into an even layer. Cover with clingfilm and leave for 45 mins-1 hr until almost doubled again. Preheat the oven to gas 9, 240°C, fan 220°C.
- Using oiled fingers, press into the dough all over to dimple it. Scatter over the cherries, thyme sprigs and sugar, then drizzle with 1 tbsp oil. Bake for 15-20 mins until golden. Remove from the oven, drizzle with another 1 tbsp oil and leave to cool in the tin before slicing. Serve with goat’s cheese, if you like.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.