Focaccia recipe with cherries, amaretti and almonds – Italian Cuisine

Focaccia recipe with cherries, amaretti and almonds

  • 270 g flour 0
  • 65 g milk
  • 30 g caster sugar
  • 20 g butter
  • vanilla
  • 5 g fresh brewer's yeast
  • 5 g salt
  • 2 teaspoons of honey
  • 400 g cherries
  • 25 g sliced ​​almonds
  • 4 soft amaretti
  • mint

Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and knead roughly, then stir in the butter, soft. Add the sugar mixed with the seeds of a vanilla bean and finally the salt. Knead the dough for 4-5 minutes, until an elastic and smooth consistency is obtained.
Pick it up in a bowl, cover it with plastic wrap or with a damp cloth and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

Grease a round pan (ø 28 cm), lined it with parchment paper and buttered too.
Roll out the dough with your hands directly into the pan, covering the entire surface. Spread the almonds along the edge.
Wash cherries and cut them in half, removing the stones. Spread half of it over the cake, crumble 2 amaretti over it, spread another layer of cherries and crumble the remaining amaretti.
Leave rest for another 20 minutes and bake at 200 ° C for about 35 minutes. Garnish at the end with mint leaves.

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