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Mary McMahon - Now We're Cookin'Chicago, IL
Foccaccia with Sweet Cherries and Goat Cheese
1 1/3 cup water
2 tsp. dry yeast (NOT rapid rise)
2 1/4 cup all purpose flour
2 1/4 cup bread flour
2 T milk
2 T butter (room temperature)
1/2 tsp. salt
2 T olive oil, plus enough to grease the bowl
2 cups sweet cherries, washed, pitted, coarsely chopped
4 oz. goat cheese, crumbled
Corn meal for dusting cookie sheet
Place yeast in the bottom of mixer bowl with 1/2 cup warm water. Stir occasionally. Allow to set until creamy (approximately 10-15 minutes).
Add flours, milk, butter, and remaining water. Sprinkle with salt. Stir together, then place on mixer fitted with a dough hook. Kneed until smooth, about 10-15 minutes. Alternatively, you can knead by hand on a floured surface.
Place dough in large greased bowl, turning to coat. Cover with plastic wrap and allow to rise in warm (not hot) place until doubled. Punch down, then allow to rise a second time until doubled.
Plunch down again. Sprinkle ungreased cookie sheet (with sides) with corn meal. Spread dough on pan by punching out with finger tips until evenly distributed. Sprinkle with cherries.
Bake at 375 degrees until golden. Remove from oven, cool briefly, and then sprinkle with goat cheese. Serve warm or at room temperature.
Note: Interesting additions include topping with cracked pepper, cherry sryup and/or licorice scrapes.
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