Always check the labels of the products you use.
Method
- 1
Dough. Mix the flour, potato flakes, yeast, sugar, salt, 2 tbsp oil and lukewarm water briefly into a rough ball. Cover and leave 3 h, until doubled; there is no need to knead or fold. Potato flakes make the crumb tender and moist.
- 2
Cherries. Heat 1 tbsp oil in a frying pan over medium-high heat and cook the cherries 3 min, until they start to bleed juice. Add the pomegranate molasses and water and bubble 2-3 min, until syrupy and clinging to the fruit. Cool.
- 3
Tray. Spread 1 tbsp oil over the tray and push the dough out to the edges, leaving it 10-15 min whenever it shrinks back.
- 4
Top. Brush the dough with the last 1 tbsp oil, then scatter over the cherries and their syrup, the rosemary and the flaky salt. Cover and leave 1 1/2 h.
- 5
Bake. Towards the end, heat the oven to 200 °C (180 °C fan). Bake 20-25 min, until golden brown and crusty at the edges; the centre reads about 96 °C. Cool 10 min before cutting into 12.
Storage
Eat within 1 day at room temperature, or keep in the fridge for up to 3 days and warm at 180 °C for 5 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 1.5 g saturated fat per 100 g, 3.4% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 61 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.7 g per serving
3.4 % of the 50 g daily maximum · 6.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- frying pan
- 30 x 40 cm rimmed baking tray
- wire rack
- probe thermometer (optional)
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 240 kcal |
| Protein | 5.7 g |
| Carbohydrate | 40 g |
| of which sugars | 6.8 g |
| of which free sugars | 1.7 g |
| Fat | 6.4 g |
| of which saturates | 0.9 g |
| Fibre | 2.2 g |
| Salt | 0.54 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
