Cherry Compote and Almond Focaccia

 

Last week was a very busy week of baking and this week promises the same!  Easter is just a week away and there are many preparations for all aspects of this wonderful day of celebration. At this point I am stockpiling items to share with you, but I couldn't wait another day for this one.  

I am inspired by every single issue of Bon Appetit.  If I could subscribe to only one magazine, it would be the obvious choice.  Thank heaven no such limitations befall me, but I'm just saying, Bon Appetit is key.  This months issue had a wonderful article on six amazing looking baked goods from one master sweet dough recipe.  I was immediately drawn to this cherry almond focaccia above all.  I had recently made a red wine and tart cherry compote that was truly something special, and I decided to use a batch of that instead of the cherries suggested in the printed recipe.  The resulting sweet bread will be a perfect addition to your Easter brunch menu.   It is absolutely delicious.

 

CHERRY COMPOTE AND ALMOND FOCACCIA

To simplify this recipe, you can use store-bought or home-made pizza dough.  I've made it with pizza dough and the sweet dough recipe and both are wonderful.  I used an 11" tart pan for my focaccia and 1/2 a batch of sweet dough, or 1 round of pizza dough (12-16 ounces).

Cherry Compote

3/4 cup red wine

1/3 cup sugar

3/4 cup dried tart cherries (such as Montmorcey from TJ's)

1 stick cinnamon

1 whole star anise (optional but adds so much!)

pinch of salt

Place all ingredients in a medium saucepan and bring to a boil.  Reduce to simmer and cook for 6-8 minutes or until cherries are plumbed.  Remove from heat and cool.  The sauce will thicken as it cools.  Can be made a day ahead or more.  Keeps 1 week in the fridge.  This sauce is great on ice cream, chocolate desserts, scones and so much more.

Assembly

1/2 batch Master Sweet Dough (click for recipe) or a round of pizza dough

2-3 tablespoons extra-virgin olive oil, divided

1/2 cup chopped almonds (with or without skins)

1/3 cup raw sugar, such as Turbinado

Make your cherry compote and set aside to cool.

Coat a 11" round tart pan (or other similarly sized baking dish) with 1 Tbsp. oil. Press dough evenly into pan.  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.

Arrange a rack in middle of oven and preheat to 400°. Using your fingertips, press dimples all over dough surface. Drizzle dough with remaining 1-2 Tbsp. oil. Scatter cherries over, pressing them gently into dough. Drizzle 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.