Buttermilk Cherry Focaccia

By MissHeather

Ingredients

• TOPPING:
• 3/4 C sugar
• 1/4 C warm water
• 1 T active dry yeast
• 1 1/4 C buttermilk
• 2 T butter, melted
• 1 egg, beaten
• 1 1/2 tsp salt
• 1/2 tsp grated orange rind
• 4 C all-purpose flour (approx)
• 1 1/2 C dried cherries
• 1 egg, beaten
• 2 tsp coarse sugar

Preparation

Step 1

In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

Whisk in remaining sugar, buttermilk, butter, egg, salt and oarange rind. Whisk in 2 cups of the flour. With wooden spoon, stir in enough of the remaining flour, 1/2 C at a time, toa make soft slightly sticky dough.

Turn out dough onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, adding enough of the remaining flour as nnecessary.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 to 1 1/2 hours or until double in bulk.

Grease two 8-inch round cake pans, set aside.

Punch down dough. Turn out onto lightly floured surface; knead in cherries. Divide in half. Flatten each to 1/2-inch thick 8-inch circle. Place in prepared pans. Cover with plastic wrap; let rise for about 1 hour or until double in bulk.

Topping: Press finger all over dough to create deep dimples. Brush with eagg; sprinkle with sugar. Bake in centre of 350 oven for about 20 minutes or until golden. Remove from pans; let cool on rack.

BREAD MACHINE: Into pan of 1 1/2 to 2 lb machine, in order, add buttermilk, water, sugar, butter, egg, salt, orange rind, flour and yeast making sure yeast doesn't touch liquids.