Cherry Focaccia Bread l A Sweet and Savory Temptation

After reading Decadence: Dessert, a book by Chef Philip Johnson, I couldn’t get out of my head one recipe. In fact it was right after reading this recipe that I realized how much I missed the taste of fresh cherries. This recipe goes under the name of: “Cherry Focaccia” and what especially caught my attention... the amazing combination of "Savory Italian Bread and Sweet Fresh Cherries". 

I think there's nothing better than the taste of homemade bread!


Of course this always requires a little bit of effort and patience, especially if you kneed by hand –like me—but like all things in life, at the end of the process, "The Reward" of a soft slice of warm bread fresh from the oven, make you feel joyful in the heart and connected with the simple needs of life; like love and food.  
So, I made this Cherry Focaccia Bread yesterday--Luckily for me, I live just down the street from a nice produce market, so I was able to get fresh cherries in no time. 


And I have to say ...I couldn’t be happier, after tasting the first slice!!! 
 

This bread has an incredible flavor and soft texture, impossible to resists. Simply Delicious!!! 

Although in the original version, the recipe called for thyme herb leaves for the focaccia seasoning,I preferred using dry sage leaves instead-- one of my favorite herbs-- which to my taste I think it has a much sweeter and fruitier aroma that it complements this bread much better. It is a fine -tasty bread that could be part of an indulgent breakfast, picnic or rustic dessert. 


If you never tasted Cherry Focaccia Bread before, I invite you to try this recipe.

It will not disappoint you! 

 Cherry Focaccia Bread
adapted from the book Decadence: Dessert 
by Chef Philip Johnson

530 gr/ 1 lb. 7 oz. All-purpose flour/ Plain flour
1 ½ Tbsp. dry yeast or 20 gr fresh yeast
1 tsp. salt
350 ml / 12 oz. warm water
80 ml / 5 1/2 Tbsp. extra virgin oil 
400 gr / 14 oz. Cherries, pitted and cut in half
Extra oil for drizzling
2 ½ Tbsp. dry Sage leaves
55 gr / ¼ C. Caster Sugar
Icing Sugar/ Confectioner’s Sugar for Dusting

Preparation:
In a bowl add flour, yeast and salt. Make a well in the centre and gradually incorporated the water and the oil. Combine all ingredients using your hands and knead on a lightly floured surface for about 10 minutes or until dough is smooth and elastic. Put the dough in a lightly oiled bowl, cover with plastic wrap and allow to raise for 15-20 minutes --leave in a warm place-- or until double the size. 

When ready place the dough on a floured surface and knock down. Transfer into a greased baking pan, add the cherries –using your finger to press in the cherries—Set aside and let it rise one more time --in a warm draft-free place—for 15 more minutes. Preheat oven to 220 C / 425 F. Drizzle the dough with oil and sprinkle with the sugar and dry Sage leaves. Bake for 15 minutes or until golden.Serve warm and dust with icing sugar. 


Note:
*Leftovers could be wrap tightly and store in the refrigerator.