- packing of dry yeast - 1 piece (7.5 g)
- flour - 4 1/4 Cups (plus additional flour for kneading dough)
- salt - 2 1/2 teaspoons
- olive oil - 1/4 cup (plus 3 tablespoons)
- fresh rosemary - 1 Art. a spoon
- cherries without pits - 450 Grams
- large sea salt - 1 1/2 teaspoons
1. Stir 1 2/3 cup warm (40-46 degrees) water and yeast in a bowl with a mixer. Leave to stand for about 5 minutes. Add flour, 1/4 cup olive oil and salt. Mix with a wooden spoon. Knead the dough in a bowl for 1 minute. 2. Put the dough on an abundantly floured surface and knead for 4-5 minutes. Put the dough in a lightly oiled bowl and turn over so that all the dough is covered with oil. Allow to rise at room temperature, covered with a polyethylene film, until the dough is doubled in volume, from 1 to 1 1/2 hours. 3. Lubricate the pan with oil. Form a rectangle of 25X37 cm from the dough. Cover the dough with a kitchen towel and let it rise until it doubles in size, about 1 hour. Rinse the cherries and remove the bones. Preheat the oven to 260 degrees. 4. Mix the chopped rosemary and the remaining 3 tablespoons of olive oil. Make shallow dents with your fingers on the surface of the dough, and then grease with rosemary oil. Carefully lay the halves of the cherries in the grooves. 5. Evenly sprinkle sea salt and bake in the middle of the oven for 10 minutes. Reduce the temperature to 230 degrees and bake 12-15 minutes, until golden brown. Immediately shift the focaccia to the pan and cool it. Serve warm or at room temperature.
Servings: 6