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PREPARATION:
1. Wash the cherries, remove the pits. Pour the balsamic vinegar with the red wine into a saucepan, add the sugar and bring to a boil. Add the cherries and let it simmer for around 15 minutes, until it reaches a syrupy consistency.
2. Fry the bacon cubes in a pan until crispy. Strip off the lemon thyme leaves, cut finely and dissolve the yeast in the water. Mix everything together with the flour and knead to a dough. Now drizzle some olive oil on a baking tray lined with baking paper and press the focaccia dough flat on it. Use your fingers to make small depressions in the dough and place the cherries in them. Leave to rest for 30 minutes. Then bake in the oven at 180°C for about 35 minutes until golden brown. Allow to cool briefly and cut into chunky cubes.
3. Pour a Grimbergen Rouge and simply enjoy the perfect harmony.
INGREDIENTS:
300 g fresh cherries
300 g bacon cubes
500 g wheat flour
360 g water
1 piece yeast
½ bunch lemon thyme
3 tbsp olive oil
1½ dl dark balsamic vinegar
1 dl red wine
2 tbsp sugar
1 tsp salt
GRIMBERGEN ROUGE
With its mature strawberry aroma and hint of spiciness, Grimbergen Rouge goes perfectly with this taste-filled sweet and sour appetiser.
