Cherry and Rosemary Focaccia
Inspired by techniques from King Arthur Baking.
A no-knead tray focaccia topped with cherries cooked down with pomegranate molasses, plus rosemary and flaky salt.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- frying pan
- 30 x 40 cm rimmed baking tray
- wire rack
- probe thermometer (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 240 kcal |
| Protein | 5.7 g |
| Carbohydrate | 40 g |
| of which sugars | 6.8 g |
| of which free sugars | 1.7 g |
| Fat | 6.4 g |
| of which saturates | 0.9 g |
| Fibre | 2.2 g |
| Salt | 0.54 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 480 g strong white bread flour
- 40 g instant mashed potato flakes
- 7 g instant (fast-action) dried yeast
- 4 g caster sugar about 1 tsp
- 5 g fine sea salt about ⅚ tsp
- 2 tbsp extra-virgin olive oil
- 340 ml water lukewarm, about 38 °C
Cherries
- 1 tbsp extra-virgin olive oil
- 450 g fresh sweet cherries, pitted and halved
- 1½ tbsp pomegranate molasses
- 2 tbsp water
Tray and topping
- 2 tbsp extra-virgin olive oil
- 1½ tbsp fresh rosemary needles, chopped
- ½ tsp flaky sea salt
- 1
Dough. Mix the flour, potato flakes, yeast, sugar, salt, 2 tbsp oil and lukewarm water briefly into a rough ball. Cover and leave 3 h, until doubled; there is no need to knead or fold. Potato flakes make the crumb tender and moist.
- 2
Cherries. Heat 1 tbsp oil in a frying pan over medium-high heat and cook the cherries 3 min, until they start to bleed juice. Add the pomegranate molasses and water and bubble 2-3 min, until syrupy and clinging to the fruit. Cool.
- 3
Tray. Spread 1 tbsp oil over the tray and push the dough out to the edges, leaving it 10-15 min whenever it shrinks back.
- 4
Top. Brush the dough with the last 1 tbsp oil, then scatter over the cherries and their syrup, the rosemary and the flaky salt. Cover and leave 1 1/2 h.
- 5
Bake. Towards the end, heat the oven to 200 °C (180 °C fan). Bake 20-25 min, until golden brown and crusty at the edges; the centre reads about 96 °C. Cool 10 min before cutting into 12.
Storage
Eat within 1 day at room temperature, or keep in the fridge for up to 3 days and warm at 180 °C for 5 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
