Method

• In a bowl mix the yeast with the warm water, let it ferment for 5 minutes or until it goes frothy
• Gently pour in and combine the flour; the dough should be very soft
• Pour in 50ml olive oil along with half the sugar and pinch of salt
• Knead on a floured work surface for about 5 minutes
• Return to the bowl, cover with a cloth, and set aside to rise for an hour – this stage can be made the day ahead and stored in the fridge until needed
• Just ensure you remove in plenty of time for it to get to room temperature
• Remove the stones from the cherries, and put the flesh in a bowl
• When the dough has risen, roll it out and place on a lightly oiled pizza pan or baking tray (about 30cm)
• Place the cherries over the dough and let it rise again for half an hour
• Preheat the oven to 180C Sprinkle the remaining rose sugar over the top of the cherries and drizzle with a small amount of olive oil
• Place the bread in the oven and bake for about 30 minutes until brown
• Serve warm or at room temperature
• NB – To make rose petal sugar it is paramount that the rose petals are dried, spray-free and preferably organic
• I about 2 Tbsp to a food processor along with 100g icing or caster sugar and blend until fragrant and pinkish in colour
• Store in an airtight jar