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You are here: Home / Recipes / Appetizers / Goat Cheese Foccacia with Cherries and Shallots

Goat Cheese Foccacia with Cherries and Shallots

goat cheese focaccia

I felt I had posted enough flatbreads this summer already, so I wasn’t going to post the recipe for this foccacia for fear you guys would think I’ve gone no-knead and flatbreadish all the way! But it is simply too delicious to be kept a secret. I have to share. No way around that…
As explained in A Convenient Dough, the original recipe can be found in Healthy Breads in Five Minutes a Day by Jeff Hertzberg and Zoe Francois (a book to which I came reluctantly but which I found to be a good source of ideas and inspiration). Although it was love at first bite, I now make it with fresh goat cheese and I think it tastes even better. Try it and let me know!

goat cheese focaccia2

If you have the dough ready (I use no-knead naturally leavened whole grain pizza dough which I keep in the fridge but you can buy ready-made whole wheat pizza dough) , it’ll take you 5 minutes to chop two shallots and set them to marinate together with a fistful of dried cherries (not the sour kind) in a bit of red wine diluted with water and seasoned with salt and black pepper , another 2 or 3 to scoop out a grapefruit-size chunk of dough and flatten it as thin as possible on a parchment-paper covered sheet pan or pizza pan.

Everything gets to rest for 30 minutes (including you) while the oven heats up to 450ºF/232ºC. Then you drain the cherries and shallots (blotting them out with a paper towel if necessary), spread them on the waiting dough (pressing down the cherries), crumble fresh creamy goat cheese over the cherries and shallots, add some more salt and pepper and slide the foccacia into the oven. Twenty minutes later (during which your kitchen fills up with a complex and delicate fragrance), I guarantee you will be in tastebuds’ heaven!

Tips:

  • Don’t overdo the cherries, especially if they are really sweet (I use Stoneridge Orchards organic whole dried Montgomery cherries and find that the foccacia comes out better with more shallots than cherries)
  • If desired, paint with (just a drop of) extra virgin olive oil after baking.

This foccacia goes to Susan’s Wild Yeast for Yeastspotting.

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Related

August 26, 2010 · Filed Under: Appetizers, Breads, Recipes, Yeasted breads · 5 Comments

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Comments

  1. Mimi says

    August 27, 2010 at 6:26 pm

    Cheese and fruit are always wonderful together on anything bready. I highly approve of your focaccia. :0)

    Reply
  2. vincent says

    September 3, 2010 at 8:47 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    Reply
  3. WizzyTheStick says

    September 3, 2010 at 9:29 pm

    It just does not get any better than home made pizza

    Reply
  4. MC says

    September 9, 2010 at 5:03 pm

    @Mimi, thank you! Let me know if you try it.
    @Vincent, thanks, I'll take a look.
    @Wiz, you are so right!

    Reply
  5. mbt sko salg says

    May 16, 2011 at 8:42 am

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes

    Reply

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My name is MC: formerly a translator,  now a serious home baker and a blogger. If you like real bread and love to meet other bakers, you are in the right place. Come on in...

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