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Cherry Chocolate Foccacia

Cherry and Chocolate Focaccia

  • Author: Rich
  • Total Time: 1 hour
  • Yield: 12 1x


This minimal-effort bread is a flavourful tear-and-share treat that your friends and family will love.

Note: Make the dough the day before.



660g Strong white bread flour

1/2 tsp Dry yeast

2 tsp Caster sugar, plus 2 tbsp for topping

2 1/2 tsp Fine salt

3 1/2 tbsp Extra virgin olive oil, plus extra for greasing

70g Dark chocolate, chopped

400g Cherries, halved and stoned

1 tbsp Demerara sugar, for sprinkling

1 pinch Sea salt flakes, for sprinkling


  1. Make the dough the day before. Combine the flour, yeast, 2 tsp sugar and 2 tsp salt in a bowl (an electric mixer isn’t necessary for this no-knead recipe).
  2. Pour in 500ml tepid water and 1 tbsp olive oil and work into a smooth dough, using your hands, until well combined with no lumps of flour left (less than 1 min). It will be very sticky.
  3. Drizzle ½ tbsp oil on the dough and smooth it over the surface with your hands. Cover the bowl and set aside to prove for 8-12 hrs at room temperature. After 8 hrs it will have grown significantly, becoming light with air bubbles – a sign that it’s ready to use – but it’s fine to leave the dough for up to 12 hrs.
  4. Preheat oven to 240C/220C fan/gas mark 9. Line the base of a 40cm x 30cm roasting tin with baking paper. Drizzle a little oil into the tin and use your hands to spread it over the sides and base.
  5. Use oiled hands to ease the dough out of the bowl into the tin and stretch it out to fill the tin. Scatter with the chocolate, pushing it into the dough. Cover with a clean tea towel and prove for 1 hr.
  6. Grease your hands and push your fingers into the dough to make large dimples. Scatter over the cherries; push half into the dough and leave the rest on the surface.
  7. Stir 1 tbsp caster sugar and ½ tsp salt in a jug with 2 tbsp of olive oil and 2 tbsp of tepid water. When the sugar has dissolved, pour over the focaccia and immediately bake in the top half of the oven for 25-30 mins.
  8. Combine 1 tbsp of caster sugar and 2 tbsp of tepid water, and brush over the focaccia, then sprinkle with demerara and sea salt.
  9. Cool for 10 mins in the tin then move to a wire rack. It’s best eaten on the day, warm or at room temperature.


Make your dough the day before you want to eat your focaccia.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Sweet treats
  • Method: Oven