Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pistachio, rosemary and cherry focaccia

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pistachio, rosemary and cherry focaccia

    • Vegetarian
    • Preparation time: 30 minutes, plus proving
    • Cooking time: 25 minutes
    • Total time: 55 minutes, plus proving

    Makes: 1 loaf (serves 10)


    250g strong white bread flour
    7g easy bake yeast
    40g demerara sugar
    5 tbsp olive oil, plus extra for kneading
    1 tsp flaky sea salt, plus extra to sprinkle
    200g cherries, pitted and halved
    50g pistachio nuts, roughly chopped
    ½ x 20g pack rosemary, leaves chopped


    1. Put the flour in a bowl; make a well in the centre. Add the yeast and 25g sugar to the well; pour in 100ml warm water. Once the yeast has dissolved, mix in 60ml more warm water, 3 tbsp olive oil and the salt, until you have a sticky dough. Knead with more oil for 5-10 minutes, until smooth and elastic, then prove in a covered, oiled bowl for 1 hour, or until doubled in size.

    2. Toss the cherries with 1 tbsp oil and, in a separate bowl, mix the nuts and herbs with another 1 tbsp olive oil; season both. Flatten the proved dough on an oiled baking tray to a 1.5cm-thick rectangle. Scatter over the cherries and ½ the nut mixture; press into the dough. Cover  with oiled cling film and prove again  for 30-35 minutes, until puffed up.

    3. Preheat the oven to 200˚C, gas mark 6. Sprinkle with more sea salt and bake for 15 minutes. Scatter the remaining 15g sugar on top, then cook for a final 5-10 minutes, until golden. Cover with a clean, damp tea towel; cool completely. Top with the remaining nut mixture before serving.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


    Average user rating

    0 stars