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Dried-Fruit Focaccia

Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."

  • Yield: Makes one 17-by-12-inch bread
Dried-Fruit Focaccia

Source: The Martha Stewart Show, April Spring 2007

Ingredients

  • 2 cups dried cherries
  • 1 cup golden raisins
  • 3 cups boiling water
  • 1 cup extra-virgin olive oil
  • 1 pound 10 ounces (about 5 cups) all-purpose flour, plus more for dusting
  • 1/2 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 tablespoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup coarse sanding sugar

Directions

  1. In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes. Drain fruit, reserving 2 cups of the soaking liquid; set fruit aside. Add 1/4 cup olive oil to the soaking liquid. In the bowl of an electric mixer fitted with the dough hook, combine the flour, granulated sugar, yeast, salt, and cinnamon; mix just to combine. With mixer on low speed, add reserved fruit and soaking liquid. Mix until the fruit is evenly distributed but the dough is still tacky, about 3 minutes.

  2. Turn out dough onto a lightly floured work surface, and knead for 1 minute. Pour 1/2 cup olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely. Place the dough on top of the oil, and use your hands to spread it out as much as possible without tearing (it doesn't have to fit the pan). Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges. Set pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, about 45 minutes. Let rest until doubled in size, about 1 hour. Meanwhile, place a baking stone on the floor of the oven. Preheat oven to 425 degrees

  3. Using your fingers press dimples into dough. Drizzle dough with remaining 1/4 cup olive oil, and sprinkle evenly with sanding sugar. Set the baking sheet directly on the stone and bake, rotating sheet halfway through, until focaccia is deep golden brown on top and bottom, 35 to 45 minutes. Immediately slide the focaccia onto a cutting board to cool. Use a pizza wheel or a serrated knife to cut bread into triangles, and serve warm. Focaccia can be kept at room temperature, wrapped in plastic, for 2 to 3 days.

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