Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Focaccia with Dried Fruit and Rosemary 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 12 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. Ingredients 1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen All-purpose flour, for work surface 1 ½ 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 Directions 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. Cook's Notes Try 1 1/2 cups of nuts, or chocolate, or a tablespoon of finely grated lemon zest in place of dried fruit and rosemary. Brush with melted butter and honey instead of jam, or dust with confectioners' sugar. Rate it Print