December 18, 2015 - 1:20pm
Sour Cherry Focaccia
Today I made Sour Cherry Focaccia by using Cook's Illustrated for the dough and method and Martha Stewart's idea for the topping. I used a total of 6oz. of sour cherries which I defrosted from my summer farmer's market stash and sprinkled each (9") pan with 1/2 tablespoon of coarse sugar and fresh rosemary.
i will taste them tonight at our dinner gathering and report the tasting results.
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Looks fantastic. Can't wait to hear how they taste.
Ian
Thank you, Ian! The taste was nice; the texture even better in my opinion. I would definitely make the Cook's Illustrated formula again for the dough: it was easy to do, but next time I might trying substituting my sourdough starter for the bigs in the recipe (just to see how it might work) and/or adding some whole grains which is my normal preference when making bread.
a nice future combination. This one looks so tempting! Well done and
Happy baking
Thanks, dabrownman. This is so much easier than the projects that you tackle!
-caryn