1 ¾ cup warm Water
1 Tbsp Sugar
1 package Dry Active Yeast
5 cups All Purpose Flour
1 cup + ½ Tbsp SOOC Rosemary Olive Oil, plus extra
1 Tbsp Kosher Salt
1 cup Black Cherries, pitted and halved
2 Tbsp SOOC Black Cherry Balsamic
½ Tbsp crushed Rosemary
½ Tbsp Garlic, minced
¼ tsp SOOC Fleur de Sel Sea Salt
In a medium sized bowl, combine the warm water, sugar, and dry active yeast. Set aside on your counter for about 15-20 minutes, or until bubbling.
In a mixing bowl, combine the flour, ½ cup Rosemary Olive Oil, table salt, and yeast mixture. Use a dough hook and mix on low until the dough is formed. Switch to medium speed and mix for 5 minutes. You will most likely need to dust the dough with additional flour if it starts to stick.
Lightly dust a clean work surface with flour, and transfer the dough. With your hands, knead the dough a few times. Lightly coat the mixing bowl with more Rosemary Olive Oil and return the dough to the bowl. Cover with plastic wrap and set aside for at least 1 hour in a warm area. *It may take longer than 1 hour, you want the dough to double in size.
Pour the other ½ cup of Rosemary Olive Oil onto a large baking sheet. Add the dough to the top of the baking sheet, and start spreading the dough with your fingers. Once the dough is stretched, flip it over to coat the other side in the olive oil as well. Continue stretching out the dough, so that it fits the baking sheet. Don’t be afraid to really dig your fingertips in and make holes. Again, set the baking sheet with the dough aside somewhere warm to rise and double in size, about an hour.
While the dough is rising, heat a pan over medium-high heat. Drizzle with the ½ Tbsp Rosemary Olive Oil, and add the black cherries. Saute for about 3 minutes before adding the Black Cherry Balsamic. Stir constantly for an additional 3 minutes, until the balsamic starts to thicken. Set aside to cool.
Preheat your oven to 425℉. Once the focaccia has risen again, top with the black cherries, crushed rosemary, minced garlic, and the fleur de sel sea salt. Drizzle a small amount of the Rosemary Olive Oil on top. Bake for 25-30 minutes, until the bread is nice and golden. Let cool, and enjoy!