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. It has not been tested for home use.
Recipe courtesy of SoNo Bakery