Fresh rosemary for garnish

Instructions

1. Activate the yeast. In a large bowl, combine warm water, honey, and yeast. Let stand 5–10 minutes until foamy.

2. Prepare the dough. Stir in flour, fine sea salt, and 2 tablespoons olive oil. Mix until a sticky dough forms. Cover and let rise in a warm place for 60–90 minutes, until doubled.

3. Add the cherries and rosemary.  Lightly oil a 9×13-inch baking pan. Transfer dough to the pan and gently stretch it toward the edges. Let rest 20–30 minutes. Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over the dough and press deep dimples with your fingertips. Gently press dried cherries and chopped rosemary into the surface, then sprinkle with flaky sea salt.

4. Bake until golden. Bake for 22–28 minutes, until deeply golden brown and crisp around the edges. Let cool for 10 minutes.

5. Add the Cherry De-Lite finishing touch! Whisk together Cherry De-Lite Cherry Vinaigrette and optional olive oil. Drizzle lightly over the warm focaccia just before serving, or serve alongside as a dipping sauce.