Fruit Focaccia

Recipe courtesy SoNo Bakery, 2011
Show: Unique Sweets Episode: Breakfast Pastries
TOTAL TIME: 2 hr 25 min
Prep: 45 min
Inactive Prep: 1 hr
Cook: 40 min
 
YIELD: One 17-by-12-inch focaccia loaf
LEVEL: Difficult

ingredients

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Directions

Place a pot or kettle of at least 4 cups of water on the stove and heat until boiling.

In a large bowl, combine the cherries, cranberries, currants and raisins. Add 4 cups of boiling water and let soak until the fruit is plump, about 10 minutes. Drain the fruit, reserving 2 1/2 cups of the soaking liquid; set aside.

In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, yeast, salt and cinnamon. With the mixer on low, add the reserved fruit, reserved soaking liquid and 1/2 cup of the olive oil. Mix until the dough is completely combined but remains tacky, 2 to 3 minutes. Pour 1/2 cup of the olive oil onto a 17-by-12-inch rimmed baking sheet, completely coating the bottom. Place the dough on top of the oil, and with your fingers, spread the dough out as much as possible without ripping it. It may not fill the whole baking sheet at this point. Cover loosely with plastic wrap and set in a warm place (at least 70 degrees F) to rest and let rise. Continue to press out the dough every 10 to 15 minutes until it fills the pan. Let the dough rise until doubled, about 1 hour.

Preheat the oven to 400 degrees F.

When the dough has doubled, drizzle the top with the last 1/2 cup olive oil and sprinkle generously with the sanding sugar. Bake the dough, rotating the baking sheet halfway through baking, until the focaccia is golden brown on the top and bottom, 30 to 40 minutes. Remove the focaccia from the oven, and immediately slide onto a wire rack to cool slightly. Cut the bread into 3-inch squares, serve warm or at room temperature.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on March 20, 2013

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    Love the concept of this recipe, but shame on you Sono Bakery, a terrible recipe! As the former reviewer stated, WAY too much liquid, sorry to hear she wasted her fruit. I have experience with focaccia, so I did not use all the liquid, but still had to add flour to turn what was essentially a batter into a wet dough. The dough hook does not mix well with a Kitchen Aid, I think it would be best to use the paddle, at least at first for the dry ingredients. Recipe did not say to "dimple" the dough before baking as you usually do with focaccia, so I did it anyway. I will use this concept, but not this recipe! Very surprised that John Barricelli would have a recipe like this which is also in his Sono Baking Company Cookbook.

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  • on January 10, 2013

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    To much liquid in recipe, did not want to add any more flour as I was not sure of an amount that would not ruin flavor. Do not waste your time trying this. I looked at similar ones after I tried this and liquid amounts are a lot less. What a waste of dried fruit.

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