Cherry Focaccia & Cherry Jam

• Easy
• Serves: 6
• Preparation time: 20 minutes, plus 8 hours proofing
• Cooking time: 30

Method

1. In a large bowl combine flour, salt, sugar and yeast.
2. Make a well in the centre and add water, mix until you have a loosely formed dough.
3. Cover bowl tightly with cling wrap and rest overnight.
4. A minimum of 8 hours and a maximum of 24 (do not refrigerate).
5. Transfer dough to a lightly floured surface and form into a tight ball, the dough should come together quite easily.
6. Pour half the oil into a 26cm skillet or baking pan.
7. Transfer dough to the dish and coat with the oil, gently press to fill out the edges.
8. Cover with cling film and let stand for 2 – 3 hours at room temperature.
9. Preheat the oven to 200C.
10. Using fingertips fill out any gaps in the pan. Make sure there are no air bubbles underneath the dough.
11. Scant cherries atop dough and press down with fingertips to nestle them into the dough.
12. Drizzle with remaining olive oil, and a sprinkle of coarse salt.
13. Bake for 15 – 20 minutes until both the top and bottom are crispy and golden brown in colour.

To serve

1. cherry jam and goat’s cheese

Cherry Jam

1. Place cherries, sugar, lemon juice in a small saucepan, coat the cherries and allow to macerate for an hour.
2. Once ready to cook, turn on the stove to medium heat and bring the mixture to a simmer.
3. Reduce the heat to low and cook for 20-25 minutes, or until the mixture thickens.
4. Stir occasionally to prevent sticking. Allow to cool before serving alongside focaccia.