Pistachio, rosemary and cherry focaccia

  • 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.