1 ⅓ cups warm water
2 tsp caster sugar
2 tbsp olive oil
7 g sachet dried yeast
3 cups plain flour, plus extra for dusting
2 tsp sea salt flakes
1 tbsp chopped rosemary
300 g cherries, pitted
2 tsp rosemary leaves
olive oil cooking spray
Labneh, to serve (optional – see tips)
- To make dough, combine water, sugar and oil in a large jug. Sprinkle over yeast. Stir to combine. Stand in a warm place for 10 minutes until frothy. Meanwhile, sift flour into a large bowl. Stir in 1 tsp of the salt and the rosemary. Make a well in the centre, add yeast mixture and stir to combine. Use your hands to bring dough together. Turn onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Put dough into a lightly floured bowl, cover and rest in a warm place until doubled in size (this should take about 1 hour).
- Preheat oven to 200°C. Dust 2 large oven trays with plain flour. Punch down dough with your fist and knead lightly until smooth. Cut in half. Roll out 1 piece at a time on a floured surface until 35cm x 20cm and 2cm thick. Put on prepared trays. Using your knuckle or thumb, press dimples into dough. Press cherries into dough. Sprinkle with remaining salt and rosemary leaves. Spray with oil. Cover and sit in a warm place for 20 minutes or until dough has risen slightly.
- Bake for 20-25 minutes or until golden and focaccia sounds hollow when tapped. Transfer to a wire rack to cool. Cut into squares and serve with labneh (if desired) on the side.