Cherry focaccia

Cherry focaccia



For the starter:

  • 20g (2 tbsp) of fresh yeast
  • 250ml (1 cup) of milk
  • 90g (3 tbsp) of all-purpose flour
  • 75g (1/4 cup) of sugar

For the dough:

  • 400g (3 1/4 cups) of all-purpose flour
  • A pinch of salt
  • 50g (1/4 cup) of butter

For the top layer:

  • 50g (1/4 cup) of all-purpose flour
  • 100g (1 cup) of powdered sugar
  • 125g (1/2 cup) of butter


  1. In a bowl add the fresh yeast, milk, flour, and sugar and mix to prepare the starter. Cover with cling film and set aside for 15 minutes.
  2. In a bowl add the prepared starter, flour, salt, and butter, and mix everything until the dough is created. Knead the dough until smooth, cover with cling film, and let it rise for 30 minutes or until is doubled in volume.
  3. In another bowl add the flour, powdered sugar, and butter and mix everything to prepare the top crumbled mixture.
  4. Grease the mold with butter and flour and spread the dough on the mold. Cover it with cling film and let it rest for 15 minutes.
  5. After time has elapsed prick the dough with the bottom of the wooden spoon and add in each hole the cherries.
  6. Cover the dough with the crumbled mixture and bake in the oven at 180°C/360°F for 35 minutes.

*Recipe on video and text may differ from each other!

How to cook Cherry focaccia:

Original Baking