Cherry-Almond Focaccia

Cherry-Almond Focaccia
Cherry-Almond Focaccia

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dough:

  • 2/3

    cup whole milk

  • 5

    tablespoons sugar, divided

  • 1 3/4

    teaspoons active dry yeast (from one 1/4-ounce envelope)

  • 2

    large eggs, room temperature

  • 2 3/4

    cups unbleached all-purpose flour

  • 1

    teaspoon kosher salt

  • 1/2

    cup (1 stick) unsalted butter, cut nto 1" pieces, room temperature, plus 1/2 tablespoon, melted

  • .

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    cups drained pitted tart cherries in light syrup (such as Morello) plus 1 cup syrup (from a 24–28-oz. jar)

  • 3

    tablespoons granulated sugar

  • 3/4

    cup sliced almonds (with or without skins)

  • 1/3

    cup raw sugar

Directions

Punch down dough. Coat a large rimmed baking sheet (about 16x12") with 1 tablespoon oil. Press dough evenly into pan, leaving a 1 1/2" border. Loosely cover with plastic wrap or a kitchen towel; let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes. Meanwhile, bring cherry syrup and granulated sugar to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer, stirring occasionally, until mixture is reduced to 1/3 cup, 8–10 minutes. Transfer to a small bowl; let cool completely. Arrange a rack in middle of oven and preheat to 400°F. Using your fingertips, press dimples all over dough surface. Drizzle dough with remaining 2 tablespoons oil. Scatter cherries over, pressing them gently into dough. Drizzle reduced syrup over, allowing it to pool into nooks and crannies. Sprinkle almonds over, then raw sugar. Let rise until dough is doubled in size, 15–20 minutes. Bake until focaccia is golden brown, 20–23 minutes. Let cool in pan on a wire rack for at least 15 minutes. Serve warm or at room temperature. For Dough: Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°F-115°F. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. (If making Sticky Buns , chill dough for 2 hours, then proceed with recipe.) DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill. Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or 2-2 1/2 hours if dough has been refrigerated).

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