focaccia con ciliege
for 10
1 kg cherries
1 teaspoon dried yeast
350 ml warm water
500 g plain flour
extra virgin olive oil
100 g caster sugar
Maldon salt
In a warm bowl mix the yeast with the warm water, and let it rest for 5 minutes. Gently pour in and combine the flour; the dough should be very soft. Now slowly pour in 50 ml of the olive oil along with half the sugar and a pinch of salt. Knead on a floured work surface for about 5 minutes. Return to the bowl, cover with a cloth, and set aside to rise for an hour.
Remove the stones from the cherries, and put the flesh in a bowl.
When the dough has risen, roll it out and place on a lightly oiled pizza pan 30 cm in diameter, or in a shallow cake tin of the same size. Place the cherries over the dough and let it rise again for half an hour.
Preheat the oven to 180°C/350°F/Gas 4.
Sprinkle the remaining sugar over the top of the cake, and drizzle with a small amount of olive oil. Place the cake in the oven and bake for about 30 minutes until brown.
Serve warm or at room temperature.