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Focaccia with Dried Fruit and Rosemary

If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.

  • Prep:
  • Total Time:
  • Servings: 12
Focaccia with Dried Fruit and Rosemary

Source: Everyday Food, March 2010


  • 1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen
  • All-purpose flour, for work surface
  • 1 1/2 cups dried fruit (such as raisins, cranberries, cherries, and chopped apricots or prunes)
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 tablespoons extra-virgin olive oil, plus more for bowl
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons apricot jam, melted


  1. Place dough on a lightly floured work surface; sprinkle with dried fruit and rosemary. Gently knead to incorporate. Transfer to an oiled bowl, cover with plastic wrap, and let rest 1 hour (2 hours for store-bought dough).

  2. Preheat oven to 350 degrees. Coat an 11-by-17-inch rimmed baking sheet with oil and 4 tablespoons butter. Transfer dough to sheet, stretching it to fit as much as possible (if dough springs back, let rest 20 minutes and repeat). Brush dough with 1 tablespoon butter. Cover with plastic wrap; let rest 30 minutes (1 1/2 hours for store-bought dough).

  3. Remove plastic. Use your fingertips to poke "dimples" in dough. Bake until golden brown, 30 to 35 minutes. Brush with jam. Transfer to a wire rack to cool. Serve warm or at room temperature. (To store, keep at room temperature, up to 2 days.)

  4. Instead of dried fruit and rosemary, try 1 1/2 cups of nuts (with a dash of cinnamon) or chocolate or a tablespoon of finely grated lemon zest.

Cook's Note

Brush with melted butter and honey instead of jam, or dust with confectioners' sugar.


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