Cranberry Focaccia |
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Preparation time: 30 minutes + 1 hr 45 minutes rising time
Baking time: 45 minutes
Freezing: Excellent
Makes: 14-18 slices
Dough
½ cup (125 mL) warm water (105°F-115°F/50°C-56°C)
1 tsp (5 mL) sugar
1 envelope Fleischmann's® Instant Quick-Rise Yeast (2 ¼ tsp/11 mL)
2/3 cup (150 mL) Regular, 2% or Fat Free Carnation® Evaporated Milk
¼ cup (50 mL) warm water (105°F-115°F/50°C-56°C)
¼ cup (50 mL) butter, melted
¼ cup (50 mL) brown sugar, packed
2 tsp (10 mL) salt
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) cinnamon
3 ¼ cups (800 mL) Robin Hood® Best for Bread Homestyle White Flour
1 cup (250 mL) dried cranberries
Topping
2 tbsp (30 mL) butter, melted
¼ cup (50 mL) coarse sugar
1. Dough: Combine warm water and sugar in a large bowl. Sprinkle yeast over mixture. Let stand until foamy, about 10 minutes.
2. Stir in next 7 ingredients. Add 2 ½ cups (625 mL) 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 wrap and let rise until doubled in volume, about 1 hour.
4. Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8" (22 cm) in diametre. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes.
5. Preheat oven to 375°F (190°C).
6. Topping: Gently brush with melted butter and sprinkle with coarse sugar.
7. Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on a wire rack.
Tips:
- If you are not serving right away, wrap focaccia well in foil and freeze in a plastic freezer bag. When ready to serve, defrost on counter. Place in preheated 375°F (190°C) oven for 8-10 minutes, or until warm.
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