A rainy weekend was spent in the kitchen baking Sour Cherry Focaccia. The same master dough recipe that was used for making Vanilla Cloverleaf Sweet Rolls, was the foundation of this delicious focaccia with tart cherries and almonds.
Again, as with the Vanilla Cloverleaf Sweet Rolls, the only change I made to the original recipe was to add additional flour (about 3-4 tablespoons) to the dough while mixing. Both times the dough was wet. I slowly added spoonfuls of flour to the dough until it was still soft, but did not stick to the sides of the mixing bowl.
I have a busy day ahead of me in the kitchen, making a Pavlova birthday cake for my daughter's 20th! Find the recipe for Bon Appétit's Sour Cherry Focaccia HERE.
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