CHERRY-ALMOND FOCACCIA

CHERRY-ALMOND FOCACCIA image

Categories Fruit Nut

Number Of Ingredients 13

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Ingredients

Master Sweet 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 into 1-inch 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 24â28-ounce jar)
3 tablespoons granulated sugar
3/4 cup sliced almonds (with or without skins)
1/3 cup raw sugar

Steps:

Sweet Dough Fit your food processor with the standard chopping or dough blade, then make the milk mixture according to the dough recipe (above), including whisking in the eggs. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. (If making Vanilla Cloverleaf Sweet Rolls, scrape in seeds from vanilla bean. If making Apricot-Anise Tarts, add aniseed.) Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2â3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1â2 minutes. Transfer dough to the buttered bowl and continue with recipe as directed. Punch down dough. Coat a large rimmed baking sheet (about 16x12 inches) with 1 Tbsp. oil. Press dough evenly into pan, leaving a 1 1/2-inch 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, 45â50 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, 8â10 minutes. Transfer to a small bowl; let cool completely. Arrange a rack in middle of oven and preheat to 400Â°. Using your fingertips, press dimples all over dough surface. Drizzle dough with remaining 2 Tbsp. 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, 15â20 minutes. Bake until focaccia is golden brown, 20â23 minutes. Let cool in pan on a wire rack for at least 15 minutes. Serve warm or at room temperature.