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.
- 1 recipe 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
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).
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).
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.)
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.