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My recipe

Rosemary cherry focaccia

Rosemary cherry focaccia

  • 250 g bread flour
  • 140 ml water
  • 1 tablespoon drawn butter (olive, vegetable oil)
  • 1 teaspoon salt
  • 2+2 teaspoons sugar
  • 8 g fresh yeast (teaspoons dry yeast)
  • 2 teaspoons finely chopped fresh rosemary
  • 100 g cremе fraiche (cream cheese)
  • 180 ml cups frozen unsweetened cherries, thawed and thoroughly drained
  • 2 tablespoons sugar
  • confectioner’s sugar
  • Rub the yeast into the sugar, add a bit of water, stir and leave for 10 min
  • Add the rest of the water, stir and gradually adding the flour make a dough, knead for 10 min
  • Add the salt, and kneading constantly add 1 tablespoon drawn butter
  • Knead for 10-15 min
  • Shape the dough into a ball, transfer to a greased bowl, cover with the cling film and leave to rise for 1 hour
  • Transfer the risen dough onto a floured working surface. Shape the dough into a rectangle.
  • Fold the rectangle into 3 parts then into 2 parts, cover with the cling film and leave for 15 min
  • Divide the dough into 6-8 equal pieces. Shape each piece into a ball, then flatten it.
  • Whisk the creme fraiche (cream cheese) with 2 teaspoons sugar
  • Preheat the oven together with the baking tray to 220C
  • Put focaccia into the hot baking tray and bake for 10-12 min until nice and golden
  • Remove from oven and cool about 10 minutes.
  • Spread with cream cheese, if using. Top with cherries, then dust generously with confectioner’s sugar. Serve warm.