Saturday, September 10, 2011

Cherry Rosemary Focaccia

A while back I saw this recipe over at Joy the Baker, I pinned it, I wanted it, I planned on making it.  Then I didn't.  Then I had cherries instead of strawberries in my fridge and I thought, hmmmm. Then, about that time, I saw this at Sweet as Sugar Cookies! So, decision made. Cherry Rosemary Foccacia.
I basically followed the recipe from Joy the Baker, however, I sort of screwed up the whole 'adding flour in one cup increments' thing.  Oh well. It was still highly edible.

Cherry Rosemary Focaccia adapted from Strawberry Balsamic Flatbread by Joy the Baker & Cherry Rosemary Focaccia by Sweet as Sugar Cookies

2 packages (about 5 teaspoons) active dry yeast

1 cup warm water (between 110 and 115 degrees F)
3 cups of flour, divided into 1 cup increments
3 tablespoons, plus 1 teaspoon olive oil
3 tablespoons sugar
1 1/4 teaspoon salt
1 teaspoon orange zest
halved and pitted cherries
rosemary and coarse salt for sprinkling
In a large bowl, sprinkle the yeast over the warm water.  Stir to dissolve.  Add one cup of the flour and blend together until smooth.  Cover and set in a warm place to rise for 1 hour.

After 1 hour, stir in 3 tablespoons of olive oil, the sugar, and orange zest.  Add one cup of flour and stir to blend.  Add the remaining cup of flour, the salt, and mix together to form a dough.
Place dough on a lightly floured surface and knead for 5 minutes.  If the dough is too sticky, add up to 1/3 cup more flour and knead.  The dough is going to be a little sticky.
Coat your large bowl with 1 teaspoon olive oil.  Place dough in the bowl, and flip it over so that it’s entirely coated in oil.  Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch the dough down and knead for a minute, then stretch the dough into a 16×9-inch rectangle.  Place on a greased baking sheet and let rise for 30 minutes.
Preheat to 375 degrees F.  When dough has risen, use your fingers to make random indentations in the puffed dough.  Drizzle with olive oil.  Top with sliced cherries, and sprinkle with coarse sea salt & rosemary.  Bake for 30 to 35 minutes on center rack in oven, until golden in color and crisp.  
Verdict? Pretty darn good. It's hard to go wrong with fresh baked bread products! 
Have a great weekend and let's remember all of those that lost their lives during the 9/11 terrorist attacks.  It's hard to believe it's been 10 years, but I remember well, holding my 6 month old baby at the time, thinking how glad I was that she was too little to understand what had happened, and wondering what the future was going to hold for my baby girl.  Now, she's 10 years old and learning about September 11th in school. I don't think she really understands why I can't talk about it with her without getting upset, and I can only imagine how difficult it is for all those that lost someone that day.  May God bless us and keep us....

Linking this recipe up at Eat at Home for Ingredient Spotlight: Cherries and Pomegranates 



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