Cranberry Focaccia

Katzen's Note:

Found in the Simple Homemade Fall '09 Flyer. Prep time does not include 1 hour 45 minutes rising time.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 14-18

Yield: 14.0 slices

• ½ cup water , warm (105F - 115F)
• 1 teaspoon sugar
• 2 ¼ teaspoons instant yeast
• 2⁄3; cup evaporated milk (regular, 2%, or Fat Free)
• ¼ cup water , warm (105F - 115F)
• ¼ cup butter , melted
• ¼ cup brown sugar , packed
• 2 teaspoons salt
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 3 ¼ cups bread flour
• 1 cup dried cranberries
• 2 tablespoons butter , melted
• 1⁄3; cup coarse sugar

Directions:

1. Dough:.
2. Combine warm water & sugar in large bowl. Sprinkle yeast over mixture; let stand until foamy, about 10 minutes.
3. Stir in next 7 ingredients. Add 2 1/2 cups flour, stirring to combine. Stir in additional flour a bit at a time to make a soft dough. Knead 10 minutes by hand on a lightly floured surface or 5 minutes on a mixer on low speed.
4. Place dough in a lightly buttered or oiled large bowl. Cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.
5. Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8" in diametre. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap and let rise until doubled, about 45 mintues.
6. Preheat oven to 375F (190C).
7. Topping:.
8. Gently brush with melted butter and sprinkle with coarse sugar.
9. Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on wire rack.
10. Tip: If not serving right away, wrap in foil and freeze in a plastic bag. When ready to serve, defrost on counter. Place in preheated 375F oven for 8-10 minutes, serve.

Reviews

[Sydney Mike]

We & our guest really enjoyed this (for us) unusual focaccia, & although I pretty much followed the recipe on down, I did use a generous 1 1/2 cups of the dried cranberries! A very satisfying winter holiday treat, & one I'm happy to make again! Thanks for sharing this great recipe! [Made & reviewed in the PRMR Holiday Special]