Cherry Almond Focaccia Recipes

CHERRY-ALMOND FOCACCIA

Steps:

• Punch down dough. Coat a large rimmed baking sheet (about 16x12") with 1 tablespoon oil. Press dough evenly into pan, leaving a 1 1/2" 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.
• 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°F. Using your fingertips, press dimples all over dough surface. Drizzle dough with remaining 2 tablespoons 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.

SOUR CHERRY AND ROSEMARY FOCACCIA

Steps:

• Whisk flour, water, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until tripled in volume and bubbling, about 2 hours.
• Add 1 tablespoon plus 1 1/2 teaspoons salt to bowl. Switch to dough-hook attachment, and mix on low speed for 5 minutes. Raise speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)
• Turn out dough onto a well- floured surface using a dough scraper. Fold bottom edge of dough up toward the center, and pat gently to deflate.Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a lightly floured bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Turn out dough onto a well-floured surface, and repeat folding process. Transfer dough to lightly floured bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 450 degrees. Pour 1/3 cup oil onto a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Push dough out toward edges of baking sheet using your fingertips. Cover with plastic wrap, and let stand for 15 minutes, pressing dough toward edges occasionally.
• Drizzle dough with remaining 2 tablespoons oil. Scatter cherries over top, and sprinkle with sugar and rosemary.
• Bake in lower third of oven or on a pizza stone placed on the oven floor, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan. Let cool slightly. Serve warm or at room temperature.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.