Cherry Breakfast Focaccia

Page 54

Cuisine: North American | Course Type: Breads

(1 review)

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I am not a baker at all -- having an irrational fear of failure when it comes to doughs -- but I had fresh cherries and dried cherries on hand when I ran across this recipe and could not resist trying this. Very easy to do although I found that I needed more (maybe half to three-quarters of a cup more) than the 10 oz. of flour called for in the recipe in order to get a workable dough.

It is a sweet focaccia that is also very pretty to look at -- would not be out of place at all on a Christmas morning brunch buffet table.

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