1 (1/4-ounce) package active dry yeast
4 1/4 cups all-purpose flour, plus additional for kneading
2 1/2 teaspoons salt
1/4 cup plus, 3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh rosemary
1 pound of cherries, clean and pitted
1 1/2 teaspoon coarse sea salt
1. Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add flour, 1/4 cup olive oil, and salt; mix with a wooden spoon until dough forms. Knead for about 1 minute in the bowl.
2. Turn dough out onto a liberally floured surface and knead for 4-5 minutes. Transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at room temperature, until it doubles in bulk, 1 to 1 1/2 hours.
3. Generously oil a quart baking sheet. Press dough into a 15x10-inch rectangle. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
4. Preheat oven to 500°F. Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Gently push cherries into the indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven for 10 minutes. Turn oven down to 450F and bake for an additional 12-15 minutes, until golden brown.
5. Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
Recipe adapted from Gourmet