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Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.
Ingredients
Makes 16 servings
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Leave a Review
Reviews (4)
Back to TopThis is a great and very simple recipe. We also found that it was best the day it was baked, but the leftovers were still very tasty. I am looking forward to trying some of the other recipes from this dough.
Kater1684
5/4/2012
Correction: I stated that the recipe seemed to lack at least one ingredient; anyone wishing to make this recipe needs to click on "Master Sweet Dough" at top of ingredients list to make that dough as a base for the final focaccia. Sorry!
Anonymous
Ct.
4/10/2012
Recipe seems to be missing something...like flour?
Anonymous
Sharon, Ct.
4/10/2012
这是一个优秀的配方;面团很simple to make, and the presentation was beautiful and unusual. It was best on the day it was made.
lydia_b
3/22/2012