Best Fruit Focaccia Recipes

DRIED-FRUIT FOCACCIA

Steps:

• 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.
• 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
• 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.

FOCACCIA WITH DRIED FRUIT AND ROSEMARY

Steps:

• 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.

FRESH FRUIT FOCACCIA

Steps:

• Directions: Place all of the dough ingredients except the softened butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until a cohesive dough is formed. Switch to the dough hook, add the butter, and knead on low speed for 10 minutes, or until the dough becomes smooth and elastic. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Preheat the oven to 375 degrees F. Turn the dough out onto a lightly floured work surface and knead briefly. Form into a ball and transfer to a lightly greased baking sheet or pizza pan. Shape into a 14-inch circle, being sure to leave a thicker rim around the edges. Cover again with a kitchen towel and let rise while you prepare the topping. To make the topping, mix the egg yolk, half-and-half, vanilla, sugar and salt until smooth. Once the dough has risen a bit and is beginning to look puffy, dimple the dough all over with your fingers (oil them a bit if the dough is sticky). Layer with fresh berries or fruit, sprinkle with nuts (if using) and chocolate chips. Drizzle the egg yolk and cream mixture over all. Bake in the preheated oven for 20 to 25 minutes, until the crust is lightly browned and the cream mixture looks set. Remove from the oven and allow to cool slightly. Serve while still warm and chocolate is gooey.

FRUIT FOCACCIA

Steps:

• Preheat oven to 425. Line 15 1/2 by 10 1/2" jelly roll pan with parchment paper.
• On lightly floured surface with floured rolling pin,roll dough to a 14x10" oval. Transfer to prepared pan and reshape. Cover with clean dishtowel and let stand 15 mins
• In cup,mix olive oil and butter;brush over dough. Sprinkle dough with 2 Tbls sugar
• Bake dough 10 mins. Remove from oven and top with blueberries and cherries;sprinkle with remaining sugar. Return focaccia to the oven;bake 10 to 15 mins longer or till fruit is juicy and dough is browned at edges.
• Slide focaccia onto wire rack using parchment paper. Cool slightly to serve warm,or serve at room temperature. To serve,sprinkle focaccia lightly with confectioners' sugar