Sweet cherry focaccia

 

Serves 6. Ready within 24 hours.

warm water 400ml
dried yeast 2 tsp
sea salt 1 tsp
honey 1 tbsp
sourdough starter 3 tbsp (optional)
strong white bread flour 500g
olive oil 6 tbsp
cherries 350g
balsamic vinegar 1 tbsp
caster sugar 4 tbsp
rosemary leaves 2 tbsp

You will need a shallow baking tin, approximately 30cm x 24cm.

Put the water and dried yeast into a large mixing bowl, stir in the salt and honey. If you are using a sourdough starter, mix that in now. Introduce the flour, mixing the dough either by hand or with a wooden spatula or spoon. Pour in 2 tbsp of the olive oil and mix into the dough.

Lift the dough from the bowl and stretch it with your hands, folding it over. Return to the bowl and place a clean cloth or a plastic bag over the dough and leave it in the fridge overnight.

For the cherries: the next day, remove the stones from the cherries and mix them with the balsamic vinegar and half the caster sugar, then set aside for 30 minutes.

Lightly oil a roasting or baking tin roughly 34cm x 24cm, then transfer the dough to it, pulling and stretching it to fit. Cover with a cloth and leave at room temperature for 1 hour.

Heat the oven to 220C/gas mark 8. Spoon the cherries onto the dough, reserving any juices that have appeared in the bowl. Scatter the rosemary leaves over the surface and sprinkle with the remaining caster sugar.

Bake for 30 minutes until the dough has risen and the surface is golden. Pour the remaining olive oil over the surface of the focaccia and sprinkle over a little more sugar if you wish.

You can make this with or without the addition of a sourdough starter. I include it when I have a starter in the fridge, as it makes the dough lighter with a more open texture. Without it, the dough will still be good, especially after a night in the fridge. I have also used blackcurrants and blackberries with this dough. Wait for the dough to rise a second time before adding them, scattering them randomly over the surface; otherwise, they will ferment. Once made, the focaccia will keep for 24 hours in the fridge.

https://observer.co.uk/style/food/article/nigel-slaters-kitchen-diary-summers-cherries-gorgeous-fresh-or-baked