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Gallery Sour Cherry and Rosemary Focaccia Recipe Summary prep: 1 hr total: 6 hrs 10 mins Servings: 12 Yield: Makes one 13-by-17-inch focaccia

Ingredients Ingredient Checklist 1 1/2 pounds bread flour, (4 1/2 to 5 cups), plus more for surface and bowl 2 3/4 cups warm water (about 110 degrees) 3/4 teaspoon active dry yeast (from one 1/4-ounce envelope) Coarse salt 1/3 cup plus 2 tablespoons extra-virgin olive oil 12 ounces fresh sour (tart) cherries (or drained thawed frozen), pitted (2 cups) 2 tablespoons coarse sanding sugar 2 tablespoons fresh rosemary

Gallery Sour Cherry and Rosemary Focaccia

Recipe Summary prep: 1 hr total: 6 hrs 10 mins Servings: 12 Yield: Makes one 13-by-17-inch focaccia

Sour Cherry and Rosemary Focaccia

Sour Cherry and Rosemary Focaccia

Sour Cherry and Rosemary Focaccia

Recipe Summary prep: 1 hr total: 6 hrs 10 mins Servings: 12 Yield: Makes one 13-by-17-inch focaccia

Recipe Summary

prep: 1 hr total: 6 hrs 10 mins

Servings: 12 Yield: Makes one 13-by-17-inch focaccia

prep: 1 hr

total: 6 hrs 10 mins

prep:

1 hr

total:

6 hrs 10 mins

Servings: 12

Yield: Makes one 13-by-17-inch focaccia

12

Makes one 13-by-17-inch focaccia

Ingredients

Ingredients

  • 1 1/2 pounds bread flour, (4 1/2 to 5 cups), plus more for surface and bowl 2 3/4 cups warm water (about 110 degrees) 3/4 teaspoon active dry yeast (from one 1/4-ounce envelope) Coarse salt 1/3 cup plus 2 tablespoons extra-virgin olive oil 12 ounces fresh sour (tart) cherries (or drained thawed frozen), pitted (2 cups) 2 tablespoons coarse sanding sugar 2 tablespoons fresh rosemary

Directions

Whisk flour, water, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until tripled in volume and bubbling, about 2 hours.

Add 1 tablespoon plus 1 1/2 teaspoons salt to bowl. Switch to dough-hook attachment, and mix on low speed for 5 minutes. Raise speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)

Turn out dough onto a well- floured surface using a dough scraper. Fold bottom edge of dough up toward the center, and pat gently to deflate.Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a lightly floured bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.

Turn out dough onto a well-floured surface, and repeat folding process. Transfer dough to lightly floured bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.

Preheat oven to 450 degrees. Pour 1/3 cup oil onto a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Push dough out toward edges of baking sheet using your fingertips. Cover with plastic wrap, and let stand for 15 minutes, pressing dough toward edges occasionally.

Drizzle dough with remaining 2 tablespoons oil. Scatter cherries over top, and sprinkle with sugar and rosemary.

Bake in lower third of oven or on a pizza stone placed on the oven floor, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan. Let cool slightly. Serve warm or at room temperature.

Reviews (3)

 Add Rating & Review     28 Ratings   5 star values:        3    4 star values:        3    3 star values:        14    2 star values:        7    1 star values:        1

Reviews (3)

Add Rating & Review     28 Ratings   5 star values:        3    4 star values:        3    3 star values:        14    2 star values:        7    1 star values:        1

Add Rating & Review

28 Ratings 5 star values: 3 4 star values: 3 3 star values: 14 2 star values: 7 1 star values: 1

28 Ratings 5 star values: 3 4 star values: 3 3 star values: 14 2 star values: 7 1 star values: 1

28 Ratings 5 star values: 3 4 star values: 3 3 star values: 14 2 star values: 7 1 star values: 1

  • 5 star values: 3 4 star values: 3 3 star values: 14 2 star values: 7 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       06/14/2014   I found this recipe when trying to use up some sour cherries from a tree in my yard. I cut the salt down to about a teaspoon at the suggestion of other reviewers. Yes, it does take some time, but this bread is totally worth it. It seemed like a strange combination but it's really remarkable, and also, just a good focaccia recipe in itself. Definitely worth a try.  

Martha Stewart Member     Rating: Unrated       07/11/2012   This bread was way too salty. Great combo used to top it but the salt overpowered the cherry, sugar, rosemary topping. Really great crispness to the bread. Might try it again with half the salt. It was disappointing to invest so much time and then be overwhelmed by salt.  

Martha Stewart Member     Rating: Unrated       09/10/2011   This sounds like a strange combination, but it's absolutely wonderful! Not too sweet. And the focaccia recipe is so good that this is now my go-to recipe for rosemary focaccia (just leave out the cherries and use sea salt instead of sanding sugar).

    Martha Stewart Member

    Rating: 5 stars 06/14/2014

I found this recipe when trying to use up some sour cherries from a tree in my yard. I cut the salt down to about a teaspoon at the suggestion of other reviewers. Yes, it does take some time, but this bread is totally worth it. It seemed like a strange combination but it’s really remarkable, and also, just a good focaccia recipe in itself. Definitely worth a try.

Rating: 5 stars

Rating: Unrated 07/11/2012

This bread was way too salty. Great combo used to top it but the salt overpowered the cherry, sugar, rosemary topping. Really great crispness to the bread. Might try it again with half the salt. It was disappointing to invest so much time and then be overwhelmed by salt.

Rating: Unrated

Rating: Unrated 09/10/2011

This sounds like a strange combination, but it’s absolutely wonderful! Not too sweet. And the focaccia recipe is so good that this is now my go-to recipe for rosemary focaccia (just leave out the cherries and use sea salt instead of sanding sugar).

All Reviews for Sour Cherry and Rosemary Focaccia

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sour Cherry and Rosemary Focaccia

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest