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Cherry-Almond Focaccia

by Savoring Italy

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Cherry-Almond Focaccia is a soft and fluffy focaccia topped with sweet cherries and a delicate crunch from almond slices. Make this sweet focaccia for dessert or a special breakfast.
I know it’s been a while since I’ve posted here. I have been dreaming of cakes and cookies to share with all of you! My children are noticing the lack of sweets around here these days!

My daughter mentioned she’s pretty bored with my different versions of banana breads, apple cakes and crostatas. I even haven’t impressed them much with my chocolate chip cookies! What’s a baker to do!!

overhead image of cherry almond focaccia

I did know I had something to look forward to with our new #TwelveLoaves bread baking challenge. A new challenge meant something different had to be created to share with all of you!

I knew exactly what I was going to bake! There weren’t any doubts or slight hesitation…it HAD to be this recipe I’ve been wanting to bake since I found it in my Bon Appetit issue 2 years ago (yes, TWO YEARS!!!). Do any of you look at old magazine issues and remind yourself, “Hey, I never baked this recipe. It looks amazing!”

What in the world took me this long?!?

Trust me, it won’t be another year until I bake this sweet bread again!

overhead image of cherry almond focaccia

overhead image of making cherry almond focaccia

overhead image of cherries on bread dough

Cherry Almond Focaccia Baking Tips:

Pressing the cherries into the dough: An important tip is to gently press the cherries into the dough. You don’t want to push them in too deeply or you won’t be able to really see the cherries. As the bread was baking, it rose nicely and the cherries found their spots.

Reserve some of the cherry syrup: I didn’t add all the cherry syrup on the bread before baking. I did reserve some for the end after I removed it from the oven. You can add as much or as little cherry juice on according to how sweet you like your bread.

The focaccia was fluffy and soft with sweet cherry bites. A lovely slight crunch from the almonds…I really couldn’t be any happier with this recipe!!

My daughter knows I share our baked goods with our neighbors. Let’s face it, I sometimes bake a lot here and there is plenty to share with everyone! This bread was not lasting that long. There weren’t that many pieces to give out.

I barely finished photographing it and slices were being tugged away from my little photography area left and right! Cherry juice was drizzling everywhere and my daughter warned me she would tackle me if I even dared attempted to share a slice with anyone. This recipe was a keeper!

overhead image of cherry almond focaccia on baking paper

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Cherry-Almond Focaccia

Cherry-Almond Focaccia is a soft and fluffy focaccia topped with sweet cherries and a delicate crunch from almond slices. Make this sweet focaccia for dessert or a special breakfast.
Prep Time2 hrs 30 mins
Cook Time23 mins
Course: Bread
Cuisine: Italian
Keyword: almond, braided bread, cherries, yeast
Author: Lora

Ingredients

  • FOCACCIA
  • 1 1/3 cups warm tap water about 110 degrees
  • 2 1/2 teaspoons 1 envelope active dry yeast
  • 3 tablespoons extra-virgin olive oil
  • 3 1/4 cups unbleached all-purpose flour
  • 3 teaspoons sea salt
  • TOPPING
  • 2 cups drained pitted tart cherries in light syrup such as Morello plus 1 cup syrup (from a 24–28-ounce jar)
  • 3 tablespoons granulated sugar
  • 3/4 cup sliced almonds with or without skins
  • 1/3 cup raw sugar I used turbinado sugar
  • quantities of cherries almonds, and sugar to taste

Instructions

  • DOUGH
  • In a small bowl, add the water and sprinkle the yeast on top of the water.
  • Add 3 tablespoons of the oil and whisk together. Set aside.
  • In large mixing bowl, add the flour and 3 teaspoons of salt; whisk together or mix together on low speed in your mixer.
  • Add the yeast mixture and about half of the flour mixture.
  • Stir with a rubber spatula until it is combined. Attach the dough hook to your mixer and add the remaining flour. Mix on low speed for about three minutes. If the dough seems to be too dry, add warm water a teaspoon at a time until you obtain a softer dough.
  • Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
  • Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  • Punch down dough. Coat a large rimmed baking sheet (about 16x12 inches) with 1 Tbsp. oil. Press dough evenly into pan, leaving a 1 1/2-inch border.
  • Loosely cover with plastic wrap or a kitchen towel; let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes.
  • CHERRY SYRUP
  • Meanwhile, bring cherry syrup and granulated sugar to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer, stirring occasionally, until mixture is reduced to 1/3 cup, 8–10 minutes.
  • Transfer to a small bowl; let cool completely.
  • Arrange a rack in middle of oven and preheat to 400°. Using your fingertips, press dimples all over dough surface. Drizzle dough with remaining 2 Tbsp. oil. Scatter cherries over, pressing them gently into dough.
  • Drizzle reduced syrup over, allowing it to pool into nooks and crannies.
  • Sprinkle almonds over, then raw sugar. Let rise until dough is doubled in size, 15–20 minutes.
  • Bake until focaccia is golden brown, 20–23 minutes. Let cool in pan on a wire rack for at least 15 minutes.
  • Serve warm or at room temperature.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

Looking for a bread with cherries inspiration? Check out  these recipes by our very talented Twelve Loaves bakers:

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Comments

  2. Renee says

    What a gorgeous focaccia Lora. And I know what it is like to finally make a recipe you have been saving for years. This one is definitely a keeper and should be made.

    Reply

  3. Lou says

    Such a funny thing Lora!
    Focaccia would have been the other option if my buns wouldn't have turned out good!
    Simply delicious, thank you for the great theme 🙂
    Have a lovely day
    Lou

    Reply

  6. Heather // girlichef says

    I kid you not, I have magazines that are up to 10 years old with recipes I'm still "meaning" to make. Sigh. This focaccia is gorgeous! I've made a cherry focaccia before, but this cherry-almond topping is miles above it – absolutely mouthwatering, Lora.

    Reply

  7. Simply Gourmet says

    Oh I love this! The pictures pull you right into the screen with great disappointment when our noses are met with a hard-bright light and the surface of our computers. I wish I was your neighbor. I do have a great gluten free focaccia recipe that I will slapping some cherries on with the help of your inspiring recipe. Have a lovely day Lora.

    Reply

  13. Dionne Baldwin says

    I find older recipes from magazines and end up making them a year or two down the road, which is my excuse for keeping them all. 🙂 Beautiful focaccia!! I wish we were neighbors.

    Reply

  17. foodwanderings says

    Gosh Nick Malgieri does have incredible recipes and I can completely related having your eyes on a recipe only to make it two years later. Great that you did and shared, Lora. I can completely see why your kids were "tugging' at it and the pieces disappearing one by one.

    Reply

  18. Nancy @ gottagetbaked says

    Lora, I've missed you! I've been checking your blog weekly hoping for a new post from you. I'm so excited that you're back with this sweet version of focaccia. I've been wanting to make sweet bread for a long time. This looks so beautiful – your cherry almond focaccia is perfection! I don't blame your daughter at all for eating the whole thing. I would too!

    Reply

  22. Stacy says

    Your cherry focaccia looks absolutely amazing, Lora! I love the red studded around as well as the toasted almonds. No wonder there wasn't any left for the neighbors!

    Reply

  27. Angela {Mind Over Batter} says

    Holy cherries! I am positively swooning over this focaccia! I love cherries and usually eat them all before using them in a recipe – But I'm going to need some super strength will power to make this focaccia happen! Wish me luck!

    Reply

  29. Ala says

    I'm hopping on over from Liz at Skinny Chick–this is such a fun idea, I can't believe I hadn't heard of it earlier! I looove bread and monthly challenges where folks get to gather to make awesome themed goods sounds absolutely lovely. Do you have a newsletter to announce the monthly themes when they come out? It'd be a blast to participate in a future one 🙂 and your blog is definitely on my radar now!

    Reply

  30. Karen @ Karen's Kitchen Stories says

    I can completely relate to saving food magazines with the best intentions (and how I miss Gourmet!). Your comment on pressing the cherries into the focaccia reminds me of when I made Nancy Silverton's focaccia with cherry tomatoes. I hesitated too, but shoved them deep into the dough anyway. I think your daughter needs more of this focaccia!! xo

    Reply

  31. Janice @Kitchen Heals Soul says

    First of all, I've missed you! And it's been awhile since I've commented also (sorry!) 😉
    Second of all, cherry focaccia is such a great idea! I tried it once years ago with cherries, apricots and rosemary, and I practically ate it in one sitting. But I completely forgot about it, so I'm glad I stopped by because you reminded me that I should make it again!

    Reply

  38. Audrey says

    Cherry and Almonds are an amazing combination. Hopefully it won't take me two years to try this!

    I found you through Bakewell Junction, and I would love to link up with you #twelveloves bakers this month (July). What is the theme and how do I join up?

    Reply