Cherry Cobbler Focaccia

3 cups all-purpose flour

1½–1¾ cups warm water (as needed)

1½ tsp instant yeast

1½ tsp salt

¼ cup sugar

2 tbsp oil or melted butter

Mix everything until a wet, sticky, shaggy dough forms.

Rest 10 minutes.

Do 2 sets of stretch & folds, 30 minutes apart.

After the second fold, let rise until puffy (about 45–60 minutes).

1 can thick cherry pie filling (about 2 cups)

Crumble

½ cup flour

¼ cup sugar

¼ cup cold butter

Pinch of salt

Mix until crumbly with large clumps.

Assemble

Line pan with parchment

Tip dough into pan and gently press to fit

Spread cherry filling over dough

Fold into a trifold to enclose filling

Let rise again 30–45 minutes

Dimple dough, add crumble generously.

Bake 35–45 minutes, until golden and set.

Tent loosely if crumble browns too fast.

Drizzle with a simple sugar glaze

(powdered sugar + lemon juice or water)

Top with fresh sliced cherries if desired