Cherry Focaccia, a simple and genuine recipe, perfect for bringing all the fragrance and color of summer to the table.
A soft and light leavened dough, ideal for breakfast or a snack, made with a vanilla-scented dough and topped with fresh cherries and brown sugar.
This sweet focaccia is made with Manitoba flour, water, dry yeast, and a teaspoon of barley malt, which helps leavening and gives a golden color to the base. The scent of vanilla perfectly matches the natural sweetness of the cherries, which become soft and slightly caramelized during cooking, creating a nice contrast with the airy dough.
This cherry focaccia is a great idea for using fresh fruit in an original way and is also suitable for variations: you can replace cherries with apricots, peaches, or plums, or add sliced almonds for a crunchy touch.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the contact form at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 166.91 (Kcal)
- Carbohydrates 32.39 (g) of which sugars 4.11 (g)
- Proteins 5.91 (g)
- Fat 1.32 (g) of which saturated 0.11 (g)of which unsaturated 0.01 (g)
- Fibers 1.12 (g)
- Sodium 1.55 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cherry Focaccia
- 2 cups Manitoba flour
- 3/4 cup water
- 2/3 tsp dry yeast
- 1 tsp extra virgin olive oil (plus more for brushing the focaccia)
- 1 tsp barley malt
- 1 tsp vanilla extract
- 2 tbsps brown sugar
- 1.76 oz cherries
Tools
- Kitchen Scale
- Stand Mixer
- Baking Tray
- Cherry Pitter
Preparation of Cherry Focaccia
Start the preparation of the cherry focaccia by weighing the required amount of water into the bowl of the stand mixer.
Sprinkle the dry yeast and let it dissolve for 5 minutes.
Continue the recipe by adding the barley malt – which you can replace with sugar or honey – Manitoba flour, mild extra virgin olive oil, and vanilla extract.
Knead in the stand mixer at medium speed until well combined, which will take 10-15 minutes.
Transfer the dough onto a greased baking tray and make about ten reinforcing folds.
Cover with a cloth and let the focaccia dough rise for a couple of hours.
In the meantime, prepare the cherries: after washing them, remove the pit with a cherry pitter or a straw.
Take the risen dough and spread it on the baking tray, adding a bit more oil.
Sprinkle the surface of the focaccia with a couple of tablespoons of brown sugar.
Add the pitted cherries and let the dough rise for another hour.
Bake the cherry focaccia in a fan oven at 428°F for 12-15 minutes.
Let it cool in the tray before serving.
Cherry Focaccia with Super Soft Dough
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With cherries, I also made the 7 jar Cherry Cake
Can I use a different type of flour instead of Manitoba?
Yes, you can replace Manitoba flour with all-purpose flour or a strong flour W260–280. Avoid very weak flours.
How long does the cherry focaccia last?
The focaccia keeps for 1-2 days at room temperature, well covered with plastic wrap or under a glass dome.
Is the focaccia very sweet?
No, it is only gently sweet. If you prefer it sweeter, you can add 60-80g of sugar to the dough.
Also try the No-Gelatin Cherry Cheesecake
For questions, curiosities or if you want to collaborate with me, use the contact form below:
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