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Cherry Breakfast Focaccia

Scott Phillips

Yield: Yields one 10x10-inch square loaf.

Servings: About six servings.

This bread is wonderful for breakfast. Bake it the evening before, or if you’re an early riser, let the dough rise overnight in the refrigerator and then shape and bake it in the morning.


  • 3/4 cup plus 2 Tbs. warm water
  • 2-1/4 tsp. active dry yeast
  • 10 oz. (2-1/4 cups) unbleached all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1-1/4 tsp. extra-fine sea salt or table salt
  • 3 oz. (3/4 cup) dried sour cherries
  • 1/2 lb. fresh sweet cherries, rinsed, pitted, and halved
  • 1 Tbs. sugar

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 490
  • Carbohydrates (g): 66
  • Fiber (g): 3
  • Protein (g): 7


  • Put the water in the bowl of a heavy-duty mixer and sprinkle the yeast over the water; let it stand for a few minutes to dissolve and become creamy. Add the flour, brown sugar, salt, and dried cherries. Knead on medium speed with a dough hook until the dough comes together and will hold a finger imprint, 5 to 7 minutes. Or knead by hand on a floured surface. Cover the bowl with plastic wrap and let it sit at room temperature until it doubles in volume, 2-1/2 to 3 hours.
  • Turn the dough onto a lightly floured work surface. Using a rolling pin, shape it into a 10×10-inch square, trying to keep the thickness even throughout. Put the dough on a parchment-lined baking sheet. Slip the baking sheet into a large plastic bag and seal the bag with a twist tie (or cover the dough with a large bowl). Put it in a warm place until the dough doubles in bulk, 45-to 60 minutes and up to 1-1/2-hours if the dough is cold from the refrigerator.
  • Heat the oven to 400°F. Remove the pan from the plastic bag. Gently dimple the top of the dough with your fingertips. Strew the fresh cherries on top and sprinkle with the sugar. Bake in the middle of the oven until the top is brown and the cherries are soft, 20 to 25 minutes.


Rate or Review

Reviews (2 reviews)

  • shapadv | 06/08/2016

    This has been one of my family's favorite breakfast breads for years. It is always a success - just the right amount of sweetness. I've also made with blueberries. Doubles really well, too!

  • User avater
    Janelle2277 | 06/26/2009

    This was just okay. I certainly would not bake this for over night guests or as something special for a brunch. There are too many other delicious recipes out there. It was easy enough though, and if I happened to have a half pound of cherries lying around that I didn't know what to do with, and also the time to allow the dough to rise, I would consider it again. I would give the cherries more of a rough chop the next time rather than simply slicing in half.

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