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Celebrate summer with a beautiful sweet-and-salty Cherry Honey Goat Cheese Focaccia. Soft and fragrant, this bread works as an appetizer or a dessert and pairs wonderfully with a chilled Moscato.
Happy Monday! We’re kicking off the week with two of my favorite things: bread and wine. I teamed up with Cavit Wines to create this Cherry Honey Goat Cheese Focaccia for summer get-togethers. It’s simple to make, looks stunning on the table, and balances sweet, tangy, and savory flavors in every bite.
Instead of the usual barbecue sides, bring a pan of this focaccia to the next cookout and you’ll stand out. The dough is soft and pillowy, studded with fresh cherries and topped with creamy honey goat cheese. A final drizzle of wildflower honey ties everything together, creating a lovely contrast of flavors. Serve slices warm alongside a glass of chilled Moscato for an effortless, crowd-pleasing pairing.
Cavit Moscato comes from Moscato grapes grown in Pavia, in the Lombardy region of Italy. It’s a light, sweet, and refreshing wine that complements fruit and creamy cheeses beautifully — making it an excellent match for this focaccia. While some think of Moscato as only a dessert wine, its bright sweetness can enhance many dishes that feature berries, honey, and soft cheeses.
This recipe is intentionally easy: I often use store-bought pizza dough from my grocery store, which keeps the prep quick without sacrificing texture. If you prefer to make your own dough from scratch, you can substitute your favorite pizza or focaccia dough recipe. Either way, the assembly and baking are straightforward and forgiving — perfect for bakers of all levels.
Serve the focaccia warm or at room temperature. It makes a lovely appetizer with a simple green salad, a beautiful addition to a picnic spread, or a sweet finish to a summer meal. If you like, garnish with fresh mint leaves for a pop of color and brightness. Enjoy — and remember to pair it with a chilled glass of Moscato!
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Cherry Honey Goat Cheese Focaccia
1 hr 30 mins
25 mins
1 hr 55 mins
Vegetarian
12
Valentina | The Baking Fairy
Ingredients
- 1 lb store-bought pizza dough {see note above for homemade dough option}
- 1 cup fresh cherries pitted and halved
- ¼ cup honey goat cheese crumbles
- 2-3 tablespoon honey
- 2 tablespoon olive oil
- 1-2 teaspoon salt
- 1-2 teaspoon sugar
Instructions
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Place the pizza dough in a lightly oiled bowl, cover tightly with plastic wrap or a clean towel, and let it rise for about 1 hour at room temperature.
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After the first rise, line a baking sheet with parchment paper and grease it with 1 tablespoon of olive oil. Gently stretch the dough into a roughly oval shape on the prepared sheet. Lightly mist or spray with water, cover again, and allow the dough to rise for another 30 minutes.
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Preheat a convection oven to 400°F (425°F for a conventional oven).
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Arrange the halved cherries across the surface of the focaccia. In a small bowl, whisk the remaining 1 tablespoon of olive oil with 2 tablespoons of water and spoon it evenly over the dough.
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Sprinkle the dough with salt and sugar. Bake for 18–22 minutes, until the focaccia is golden brown and puffy.
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Remove from the oven and immediately scatter the goat cheese crumbles over the hot focaccia. Drizzle with honey, garnish with fresh mint if desired, slice, and serve warm with a chilled glass of Moscato.
Notes and tips: For best results use ripe, firm cherries and remove pits before halving. If honey goat cheese is unavailable, plain goat cheese mixed with a teaspoon of honey works well. Store any leftovers wrapped in foil or an airtight container at room temperature for up to a day; warm briefly before serving to refresh the texture. This focaccia adapts well to other stone fruits in season — try peach or plum slices for a similar balance of sweet and savory.