Cranberry Focaccia

If you Don't plan on serving this right away, wrap foccacia in foil and freeze in a plastic freezer bag. When ready to serve, defrost on counter. Place in preheat 375F oven for 8-10 minutes, or until warm. So Delicious!!

• Ready In: 45 mins
• Yields: 14-18 slices

Ingredients

• DOUGH

• 1⁄2 cup warm water (105F -115F)
• 1  teaspoon sugar
• 2 1⁄4 teaspoons  fleichmann's instant fast rise yeast (1 envelope)
• 2⁄3 cup Carnation Evaporated Milk (regular, 2/5 or fat-free)
• 1⁄4 cup warm water (105F - 115F)
• 1⁄4 cup butter, melted
• 1⁄4 cup brown sugar, packed
• 2  teaspoons salt
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon cinnamon
• 3 1⁄4 cups all-purpose flour
• 1  cup dried cranberries

• TOPPING

• 2  tablespoons butter, melted
• 1⁄4 cup  coarse sugar

Directions

1. DOUGH: Combine warm water and sugar in a large bowl. Sorinkle yeast over mixture Let stand until foamy, about 10 minutes.
2. 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 in mixer on low speed.
3. Place dough in a lightly buttered or oiled large bowl, Cover bowl with plastic wap and let rise until doubled in volume about 1 hour,.
4. Punch down dough on a lightly floured surface. Knead in cranberries. Shape onto a flat round about 8-inches in diameter. Place on a parchement-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes.
5. Preheat oven to 375°F.
6. TOPPING:.
7. Gently brush with melted butter and sprinkle with coarse sugar.
8. Bake in preheated oven for 40-45 minutes, or until golden, Remove from baking sheet and cool on a wire rack.