A very delicate gluten-free and dairy-free focaccia, reminiscent of the flavor of sweet bakery bread.
In a bowl, put the bread mix, the yeast crumbled with your hands, the sugar, the oil, the maple syrup, the pinch of fine salt, and the water.
Mix with an electric mixer fitted with dough hooks for about 5-7 minutes or until the mixture, initially irregular and lumpy, becomes smooth and homogeneous.
Line a baking pan with parchment paper and oil it. Then pour in the dough and level it with the help of a spatula using gentle movements.
Oil the surface to prevent it from drying out during rising, cover, and let rise for 1 hour and a half / 2 hours in the turned-off oven.
Pit the cherries: if you have a pitter, good for you; otherwise, cut them in half and remove the pit.
When the time is up, the dough will have risen but not doubled. Press the cherries into the surface, making sure to cover it completely.
Sprinkle the 2 tablespoons of sugar over the surface of the focaccia.
Bake at 200° for about 30 minutes in a preheated oven, making sure that for the last 10 minutes you place it in the lower part of the oven for 5 minutes and during the last minutes turn on the grill.
Before cutting it, wait for it to cool.
It keeps for up to 3 days in an airtight container in the fridge or in the freezer for 2/3 months.
If you do not have a cherry pitter, be patient and cut them in half to remove the pit.
Italia
| Energy (kcal) | 196.42 |
| Carbohydrates (g) | 41.75 |
| of which sugars (g) | 17.05 |
| Fat (g) | 2.22 |
| of which saturates (g) | 0.26 |
| Protein (g) | 3.9 |
| Fibre (g) | 2.14 |
| Salt (g) | 0.55 |
