CHERRY FOCACCIA

Sticking to my roots again today with some nice Italian focaccia. This is a sweet version, which people sometimes freak out about, but it's definitely a thing and definitely super tasty. Needless to say it's better than the savoury one. Pinky promise, trust me or try yourselves (and/or both).

CHERRY FOCACCIA

1 teaspoon dried quick yeast

1 teaspoon agave syrup

300ml (1 cup + 3 tablespoons) lukewarm water

500g (4 cups) plain flour

100g (1/2 cup) caster sugar

60ml (1/4 cup) extra virgin olive oil

750g (3 cups) pitted cherries

Whisk together about a tablespoon of the lukewarm water with the agave syrup and yeast and set aside for a few minutes until the mixture starts to bubble slightly. In the meantime sift the flour into a bowl, make a well in the middle and add the yeast mixture and gradually the remaining water, until all combined. Knead until you get a nice dough. Shape the dough into a ball, place it back in the bowl, cover with a towel or cling film and put in the oven without turning it on, leaving it for 2 hours to rise. After 2 hours, the dough should have doubled in size. Take it out and add the olive oil gradually and half the caster sugar, kneading and making sure everything is combined. Now preheat the oven to 180°C (350°F). Divide the dough in two equal parts and flatten the first part on a floured surface until it’s about 1-2 cm thick. Place into a cake/biscuit tray (with edges) that has been greased with olive oil. Place half the cherries on top, pressing them down firmly, then sprinkle with half the remaining sugar. Flatten the remaining dough until again it’s 1-2 cm thick, then place on top. Add the remaining cherries and caster sugar and add some extra olive oil if you like. Bake in the oven for 45-50 minutes, then remove from the tin and leave on a cooling rack to cool completely. Finally, omnomnomnomnom.