I came across a recipe for “Sweet Bread” in a recent Bon Appettit’ magazine and decided to give making the various recipes that they had listed along with the base recipe a try. One of them was Cherry-Almond Focaccia Bread.
It turned out pretty good, even though I bought the wrong type of cherries (tart cherry pie filling rather than just canned sour cherries). It did cut down on the work I needed to do for the recipe, since I didn’t need to make the cherry sauce, but instead just used the filling “sauce”. It turned out yummy!
So, the following is MY version of the recipe (shortened by using the pie filling tart cherries…)
Cherry – Almond Focaccia
Master Sweet Dough (See separate post for this recipe)
3 Tbsp EVOO
2 cups drained pitted tart cherry pie filling (one can is plenty)
3/4 cups sliced almonds (with or without skins)
Punch down dough, coat a large rimmed baking sheet with 1 tbsp oil. Press dough evenly into pan, leaving 1 1/2 inch border. Loosely cover with plastic wrap or kitchen towel, let rise in warm, draft free place until puffed and doubled in size (45 – 50 min).
Arrange rack in middle of oven, and preheat to 400*.
Using fingertips, press dimples all over dough surface. Drizzle dough with remaining 2 tbsp oil. Scatter cherries over dough, pressing gently into dough. Drizzle/spread filling sauce/syrup over dough, allowing to pool into nooks and crannies. Sprinkle all over with almonds.
Let rise until dough is doubled in size (15 – 20 min).
Bake until focaccia is golden brown. 20 – 25 min. Let cool in pan on wire rack. Serve warm or at room temp.