August 29, 2011

Martha Stewart Living Sour Cherry and Rosemary Focaccia

Growing up in Washington state I ate a lot of various berries growing up. I loved the summer season when my mom would take me to pick blackberries and cherries would be on sale everywhere. When I moved to West Virginia I was taken aback by how much more expensive fruit is during the summer and didn't buy it for a number of years. Now that I have kids, I have been trying to introduce them to as many fruits and vegetables as I can, so I have been making more of an effort to buy fruit and vegetables when they are in season. Recently, Martha Stewart Living magazine had a recipe for Sour Cherry and Rosemary Focaccia, which looked perfect to utilize fresh cherries and herbs.

This recipe has eight ingredients and takes 6 hours and ten minutes to prep and bake. I did make a major modification to the recipe, I used sweet cherries, not sour cherries. Honestly, I have never seen fresh sour cherries around here, so I used what I had available locally. The dough is pretty sticky during the first few kneads, but I resisted adding a lot of flour and only added enough so my hands didn't completely stick. I followed the remainder of the recipe as written.

I haven't made focaccia in about 10 years, so I wasn't sure how this bread would turn out, but it was perfect. I was very pleased with how the bread tasted and it looked great. My five-year-old fell in love with this bread and ate almost half the loaf by himself. My husband and I loved how airy and light the focaccia turned out, it was well worth the 6 hours of work. This recipe is a great way to use fresh cherries and made a truly delicious bread.

For the recipe go to Martha Stewart Living Sour Cherry and Rosemary Focaccia.

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