The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sour Cherry Focaccia

caryn's picture
caryn

Sour Cherry Focaccia

Today I made Sour Cherry Focaccia by using Cook's Illustrated for the dough and method and Martha Stewart's idea for the topping. I used a total of 6oz. of sour cherries which I defrosted from my summer farmer's market stash and sprinkled each (9") pan with 1/2 tablespoon of  coarse sugar and fresh rosemary.

i will taste them tonight at our dinner gathering and report the tasting results.

Comments

isand66's picture
isand66

Looks fantastic.  Can't wait to hear how they taste.

Ian

caryn's picture
caryn

Thank you, Ian! The taste was nice; the texture even better in my opinion. I would definitely make the Cook's Illustrated formula again for the dough: it was easy to do, but next time I might trying substituting my sourdough starter for the bigs in the recipe (just to see how it might work) and/or adding some whole grains which is my normal preference when making bread. 

dabrownman's picture
dabrownman

a nice future combination.  This one looks so tempting!  Well done and

Happy baking

caryn's picture
caryn

Thanks, dabrownman. This is so much easier than the projects that you tackle!

-caryn