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- 2 cups all-purpose flour - 1 cup warm water (about 110°F or 43°C) - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon granulated sugar - 1 teaspoon fine sea salt - 2 tablespoons extra virgin olive oil (plus more for drizzling) - 1 cup fresh cherries, pitted and halved - 2 tablespoons fresh rosemary, finely chopped - Coarse sea salt for topping The ingredients for Cherry Rosemary Focaccia Art are simple yet special. Each one brings unique flavors. First, the all-purpose flour serves as the base. It gives the focaccia structure. The active dry yeast is next. This ingredient makes the dough rise and adds a lovely texture. Then, we have warm water. It activates the yeast. The granulated sugar helps the yeast work better and adds a touch of sweetness. Fine sea salt adds flavor. It balances the sweetness of the cherries. The extra virgin olive oil adds richness and a nice texture. Use some for the dough and drizzle more over the top. Fresh cherries bring a burst of flavor. Their sweetness complements the aromatic rosemary. Finally, coarse sea salt on top enhances the flavor right before baking. With these ingredients, you are ready to create a delightful focaccia. You can find the full recipe later in this article. - Activate the Yeast: Start by mixing warm water, sugar, and active dry yeast in a small bowl. Stir gently to mix. Let it sit for 5 to 10 minutes until it gets frothy. This means your yeast is active. - Prepare the Dough: In a large bowl, mix all-purpose flour and fine sea salt. Make a well in the center and pour in the frothy yeast mix along with olive oil. Stir with a wooden spoon until the dough forms. Transfer it to a floured surface and knead for 5 to 7 minutes. You want it smooth and elastic. - First Rise: Shape the dough into a ball and place it in an oiled bowl. Cover it with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size. - Preheat and Prepare the Baking Pan: While the dough rises, preheat your oven to 425°F (220°C). Grease your baking sheet with olive oil to help the focaccia get a nice crust. - Shape the Focaccia: Once the dough has risen, gently punch it down. Transfer it to the prepared pan. Use your fingers to stretch and spread the dough to about 1/2 inch thick. - Create Patterns and Add Toppings: Use your fingertips to make dimples all over the dough. Scatter the halved cherries on top and sprinkle with chopped rosemary. Drizzle more olive oil over it, and finish with a sprinkle of coarse sea salt. - Second Rise: Cover the dough again with a cloth and let it rise for another 20 to 30 minutes. It should puff up a bit more. - Bake the Focaccia: Place the pan in the oven and bake for 20 to 25 minutes. It should turn a lovely golden brown and sound hollow when tapped. - Cool and Serve: Once baked, take the focaccia out and let it cool on a wire rack. When cool enough, slice it into squares or wedges. For a special touch, serve it warm with extra olive oil drizzled on top. For full instructions, check the Full Recipe. Kneading the Dough Effectively Kneading is key to great focaccia. Use your hands to push the dough down and fold it over. Do this for about 5 to 7 minutes. You want the dough to feel smooth and elastic. If it is too sticky, add a little flour. Keep your surface floured to avoid sticking. Ensuring Proper Dough Rise Times Rising is where magic happens. For the first rise, let the dough sit in a warm spot. Cover it well to keep warmth in. It should double in size, which takes about 1 hour. For the second rise, let it puff up for another 20 to 30 minutes. This helps create a light and airy focaccia. Best Practices for Topping Distribution To get even toppings, scatter your cherries and rosemary evenly. Press them gently into the dough. This helps them stick during baking. Don't forget to drizzle olive oil over the top. It adds flavor and helps the toppings caramelize nicely. Using High-Quality Olive Oil Good olive oil makes a big difference. Use extra virgin olive oil for the best taste. It adds richness and depth to your focaccia. Drizzle it on before baking and as a finish. This will enhance the flavor and make your focaccia look shiny and inviting. Substituting Ingredients for Enhanced Flavor Feel free to swap some ingredients for fun flavors. Try using different herbs like thyme or basil. You can also add cheeses like feta for a salty kick. If you want a sweeter touch, consider using honey or even a sprinkle of sugar over the top. These changes can make your focaccia truly unique. For the full recipe, check the earlier section! {{image_4}} Adding cheeses like feta or goat cheese can enhance the flavors. These cheeses bring a creamy taste that pairs well with cherries. You can sprinkle them on top before baking. Incorporating other fruit toppings can also add variety. Try figs, peaches, or even blueberries for a sweet twist. Each fruit offers a unique taste, making your focaccia fun and fresh. Herb variations can change the aroma profile. Basil or thyme can replace rosemary for a different flavor. Use your favorite herbs to create your signature focaccia. If you need gluten-free options, use gluten-free flour substitutes. Almond flour, coconut flour, or a gluten-free blend can work well. Just make sure to follow the package instructions for best results. For vegan modifications, you can make this recipe egg-free. Replace any eggs with a mixture of ground flaxseed and water. This simple swap keeps the texture while making it suitable for a vegan diet. To enjoy your focaccia, store any leftovers properly. I recommend placing the focaccia in an airtight container. This keeps it fresh and soft. You can also wrap it tightly in plastic wrap. - Room Temperature: If you plan to eat your focaccia within two days, keep it at room temperature. This works best in a cool, dry place. - Refrigeration: For longer storage, you can refrigerate it. However, this may dry it out. If you choose this option, cover it well to keep moisture in. When you are ready to eat your focaccia again, reheating is key. You want it warm and soft, not soggy. - Best Ways to Reheat Focaccia: Preheat your oven to 350°F (175°C). Place the focaccia directly on the oven rack or a baking sheet. Heat for about 10 minutes. This gives it a nice crust again. - Avoiding Sogginess: If you use a microwave, keep it short. Heat in 10-second bursts. This helps prevent sogginess. A quick blast of heat is enough to warm it up without making it rubbery. Enjoy your cherry rosemary focaccia art fresh, or save it for later with these tips! How do I know when the yeast is activated? You will see bubbles and foam on the surface. This usually takes about 5 to 10 minutes. The mixture should look frothy. If you don’t see this, the yeast may be dead. Can I use frozen cherries for this recipe? Yes, you can use frozen cherries. Just thaw them first and drain any extra liquid. This keeps your focaccia from becoming soggy. What can I serve with cherry rosemary focaccia? You can serve it with a nice salad, cheese, or dips like olive oil and balsamic vinegar. It also pairs well with soups or stews. How long does focaccia last? Focaccia stays fresh for about 2 to 3 days at room temperature. Store it in a bread bag or wrapped in foil to keep it soft. Can I freeze focaccia bread? Yes, you can freeze focaccia. Wrap it well in plastic wrap and foil. It can last up to 3 months in the freezer. What are the best topping combinations for focaccia? You can mix and match toppings! Try olives, sun-dried tomatoes, or different herbs. Cheese can also add a lovely flavor. Use your favorite ingredients to make it unique! Cherry rosemary focaccia is a fun and tasty project. You learned how to prepare the dough, shape it, and add toppings. Remember to activate the yeast and give the dough time to rise. Consider the tips for perfecting your bread and adding unique flavors. With practice, you’ll make focaccia that impresses everyone. Enjoy experimenting with different ingredients and variations. Happy baking!

Cherry Rosemary Focaccia Art

Elevate your baking game with this delicious Cherry Rosemary Focaccia! This fluffy, aromatic bread combines sweet cherries and fragrant rosemary for a unique flavor experience. Follow our easy step-by-step recipe to create a stunning focal point for any meal or gathering. Perfect for sharing, it's sure to impress friends and family.
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Ingredients
  

2 cups all-purpose flour

1 cup warm water (about 110°F or 43°C)

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon granulated sugar

1 teaspoon fine sea salt

2 tablespoons extra virgin olive oil (plus more for drizzling)

1 cup fresh cherries, pitted and halved

2 tablespoons fresh rosemary, finely chopped

Coarse sea salt for topping

Instructions
 

Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to dissolve the yeast, then let the mixture sit undisturbed for about 5 to 10 minutes, until it becomes frothy and bubbly.

    Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and fine sea salt. Create a well in the center of the dry ingredients and pour in the frothy yeast mixture along with 2 tablespoons of extra virgin olive oil. Stir with a wooden spoon or spatula until the dough starts to come together. Then, transfer it to a floured surface and knead for approximately 5 to 7 minutes, until the dough is smooth and elastic.

      First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise in a warm, draft-free location for about 1 hour, or until it has doubled in size.

        Prepare the Baking Pan: While the dough rises, preheat your oven to 425°F (220°C). Grease a baking sheet or rectangular baking dish with olive oil to prevent sticking and allow for a crisp crust.

          Shape the Focaccia: Once the dough has risen, gently punch it down to release any air bubbles, then transfer it to the prepared pan. Use your fingers to spread and stretch the dough so it fills the pan to about 1/2 inch thickness.

            Create Patterns and Add Toppings: Use your fingertips to gently create dimples across the surface of the dough. Evenly scatter the halved cherries on top and sprinkle with the finely chopped rosemary. Drizzle a bit more olive oil over the entire surface, ensuring the toppings are well-coated. Finish with a generous sprinkle of coarse sea salt for added flavor.

              Second Rise: Cover the dough again with a cloth and let it rise for an additional 20 to 30 minutes, allowing it to puff up slightly.

                Bake the Focaccia: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the focaccia is a beautiful golden brown and sounds hollow when tapped on the bottom.

                  Cool and Serve: Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack. Once it's cool enough to handle, slice it into squares or wedges for serving.

                    Prep Time, Total Time, Servings: 15 mins | 1 hour 30 mins | 8 servings

                      - Presentation Tips: For an artisanal touch, serve the focaccia warm on a rustic wooden board. Drizzle with a little more extra virgin olive oil and garnish with sprigs of fresh rosemary for a pop of color and aroma.