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Pistachio, rosemary and cherry focaccia
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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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.