Focaccia with orange blossom and cherries

This focaccia is delicious! Still lukewarm, with the delicious flavors of orange blossom, olive oil and rosemary… With very juicy cherries. Hmmm! I think I could have eaten it whole.
It is simply a sweet bread dough with olive oil. Which gives it a lot of softness.
I took her on a picnic. It was perfect!

Well today, the time isn’t for a country snack, but I think I’m going to prepare another one all the same. I just have a few cherries left.

Focaccia with orange blossom and cherries:


250g T45 flour
150 of water
30g olive oil (Nîmes AOP, Huilerie Richard)

30g brown sugar
1 tbsp orange blossom water
1 tsp baker’s yeast
1/2 tsp salt

I use my Thermomix for kneading, but your favorite machine will also do the trick.
In the bowl, put the water, olive oil, sugar and yeast.
Cool to 37°C.

Add the flour, salt and orange blossom.
Knead for 5 minutes. The dough is very soft.

Let the dough rise in the closed bowl for 1 hour.



Trim:

30 large black cherries (approx.)
1 tbsp brown sugar
olive oil

rosemary

Generously oil the mold.

Place the dough on top and spread it with your fingertips.
Place the whole cherries on top, pushing them down.

Add another drizzle of oil, the brown sugar and a few sprigs of rosemary.

Film and let rise for 1 hour.

Preheat the oven to 210°C.

Bake the focaccia for about 15 minutes.

To finish: I make my focaccia directly in the well-oiled pan. It may stick a little. To avoid this, use a baking sheet.


The choice of oil is paramount. Preferably choose a fruity oil. AOP de Nîmes has a green taste, but is not aggressive. I found her perfect.
I advise you to taste your oil first and discard it if you find it too bitter. It could ruin this delicious dessert.

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