Ingredient Spotlight. Our Rosemary Fused Olive Oil does double duty here — it enriches the dough and coats the pan so the bottom fries crisp as it bakes. Our Black Cherry Dark Balsamic Vinegar reduces with the fruit into a dark, jammy topping that's tart enough to cut the richness.
Ingredients
1¾ cups warm water
1 Tbsp sugar
1 package active dry yeast
5 cups all-purpose flour
1 cup plus ½ Tbsp Rosemary Fused Olive Oil, divided, plus extra
1 Tbsp kosher salt
1 cup black cherries, pitted and halved
2 Tbsp Black Cherry Dark Balsamic Vinegar
½ Tbsp fresh rosemary, crushed
½ Tbsp garlic, minced
¼ tsp flaky sea salt
Instructions
Stir the warm water, sugar, and yeast together and let stand 15–20 minutes, until foamy.
In a mixer with the dough hook, combine the flour, ½ cup Rosemary Fused Olive Oil, kosher salt, and yeast mixture. Mix on low to form a dough, then medium 5 minutes, dusting with flour if it sticks. Knead a few turns by hand, return to an oiled bowl, cover, and rise 1 hour until doubled.
Pour the remaining ½ cup Rosemary oil onto a sheet pan. Stretch the dough to fill it, flipping once to coat, dimpling deeply with your fingertips. Rise another hour.
Meanwhile, warm a pan with the ½ Tbsp Rosemary oil, sauté the cherries 3 minutes, add the Black Cherry balsamic, and stir 3 minutes until syrupy. Cool.
Heat oven to 425°F. Scatter the cherry jam, rosemary, garlic, and flaky salt over the dough, drizzle lightly with more Rosemary oil, and bake 25–30 minutes until deep golden. Cool before slicing.
Chef's Notes
A wetter dough gives a lighter, airier crumb — resist adding too much flour.
Reduce an extra spoonful of the balsamic to drizzle over the finished bread.
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