550ml warm water, plus more if needed
1kg strong flour
200g golden caster sugar
pinch sea salt
120ml light olive oil, plus extra for dribbling
1.5kg cherries stoned
Notes: I halved the recipe and also did a mix of white & wholegrain flour.
- Crumble the yeast into the water & mix until smooth. Put the flour, half of the sugar & the salt into the bowl of a food processor with the dough hook in place. Start the motor & slowly pour in the yeast, then the olive oil. Knead until it becomes smooth & elastic.
- Lightly grease a large bowl & turn out the focaccia dough into it. Cover with a damp tea towel & place it by the Aga/somewhere warm for about an hour or until it has doubled in size.
- When the bread has had its first proving, knock it back by punching the air out. Line a large roasting tin with a large piece of bake-o-glide or grease proof paper( make sure you grease the tin) & shape the dough into the tin, stretching it to fit. Scatter over the cherries & using your fingers, press them into the dough, giving it a dimpled effect. Leave the tin by the Aga/ warm place for its second proving & when it has doubled in size, drizzle over a little olive oil & the remaining sugar.
- Place the tin on the floor of the Roasting Oven & bake the bread for 20-25 minutes. If it browns too quickly insert the cold plain shelf on the second set of runners.
- Cool in the tin for a few minutes, then remove the bake-o-glide/grease proof paper & move on to a wire rack to finishing cooling.
For Conventional Cooking:
Pre-heat the oven to 220 degrees/425 Fahrenheit/gas 7 & continue as above.
Recipe from Amy Willcock's Aga Seasons
If you make the whole loaf, keep half in the freezer in slices. very nice toasted!