Cherry Focaccia: the sweet, tart flatbread recipe to enjoy in summer

Total time: 55 Min + Resting time
Difficulty: Low
Serves: 6 people
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By Cookist

This Cherry Focaccia is an easy flatbread recipe perfect for breakfast. It’s not only a pretty dish to present to guests, but also something unique and different from your everyday focaccia. The juicy cherries give it a tart yet sweet taste, while the fresh yeast produces fluffy focaccia.

This cherry focaccia gets a special crumble on top, which gives it a crunchy, melt-in-the-mouth texture. The sweet and savory focaccia is definitely a crowd pleaser. It takes a bit of time for the dough to rise, but no complicated techniques are necessary. So even if you are not an expert baker, this is the recipe for you! Serve it with fresh butter and a drizzle of honey, and enjoy!


To prevent the focaccia from browning too fast, bake them in the lower third of the oven.

If baking the focaccia on an oven stone, remove it immediately from the stone after baking to prevent the focaccia from becoming soggy.

Make sure to use pitted cherries. You can buy them pitted, or remove the pits yourself with a cherry pitter.

To make it more savory, sprinkle with feta before baking. For a sweeter focaccia, sprinkle with flaked almond and drizzle with cherry syrup before baking.

Serve the Cherry Focaccia warm or at room temperature with a drizzle of honey or balsamic vinegar.

How To Store Cherry Focaccia

Wrap leftovers with plastic wrap and store them at room temperature for up to 3 days.

for the starter
fresh yeast
20 g (2 tbsp)
250 ml (1 cup)
All-purpose flour
90 g (3 tbsp)
75 g (1/4 cup)
for the dough
All-purpose flour
400 g (3 1/4 cups)
a pinch
50 g (1/4 cup)
for the top layer
All-purpose flour
50 g (1/4 cup)
Powdered sugar
100 g (1 cup)
125 g (1/2 cup)

How To Make Cherry Focaccia

For making the starter, add the fresh yeast and milk in a bowl.

Add in the flour and sugar.


Cover with cling film and set aside for 15 minutes.

In a bowl add the prepared starter, flour and salt.

Add the butter.

Mix all the ingredients to form a dough. Knead the dough until smooth and cover with cling film.

Let it rise for about 30 minutes or until is doubled in volume.

Meanwhile, make the crumbled topping. In another bowl, sift in the flour and powdered sugar.

Add the butter.

Mix well until crumble.

Grease the mold with butter and sprinkle with flour.

Spread the dough in the baking dish. Cover it with cling film and let it rest for 15 minutes.

After time has elapsed prick the dough with the bottom of the wooden spoon.

Add a cherry into each hole.

Cover the dough with the crumbled mixture.

Bake in the oven at 180°C/360°F for 35 minutes.

Take it out of the oven. Slice, serve and enjoy!


If you can’t find fresh yeast, you can substitute it with active yeast or dry yeast. If using dry active yeast, use 10g. If you’re using instant yeast, use 5g.

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