In a bowl, place the bread mix, crumbled yeast, sugar, oil, maple syrup, a pinch of fine salt, and water.
Mix with an electric mixer equipped with hooks for about 5-7 minutes or until the mixture goes from irregular and lumpy to smooth and homogeneous.
Line a baking pan with parchment paper and oil it. Then pour the dough and level it with the help of a spatula using light movements.
Oil the surface to prevent it from drying out during rising, cover, and let it rise for 1.5 to 2 hours in the turned-off oven.
Pit the cherries: if you have a cherry pitter, good for you, otherwise cut them in half and remove the pit.
After the time has passed, the dough will have risen but not doubled. Press the cherries into the surface, making sure to cover it completely.
Sprinkle 2 tablespoons of sugar over the surface of the focaccia.
Bake at 200°C for about 30 minutes in a preheated oven, taking care in the last 10 minutes to place it in the lower part of the oven for 5 minutes and in the last minutes to turn on the grill.
Wait for it to cool before cutting.
It keeps for up to 3 days in an airtight container in the fridge or in the freezer for 2/3 months.
If you don't have a cherry pitter, be patient and cut them in half to remove the pit.
Italia
| Energy (kcal) | 127.44 |
| Carbohydrates (g) | 27.16 |
| of which Sugars (g) | 11.3 |
| Fat (g) | 1.44 |
| of which Saturates (g) | 0.21 |
| Protein (g) | 2.53 |
| Fiber (g) | 1.38 |
| Sale (g) | 4.48 |
