CRANBERRY FOCACCIA

Cranberry Focaccia image

Provided by Katzen

Time 1h15m

Yield 14-18 slices, 14-18 serving(s)

Number Of Ingredients 14

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1/2 cup water, warm (105F - 115F)
1 teaspoon sugar
2 1/4 teaspoons instant yeast
2/3 cup evaporated milk (regular, 2%, or Fat Free)
1/4 cup water, warm (105F - 115F)
1/4 cup butter, melted
1/4 cup brown sugar, packed
2 teaspoons salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 1/4 cups bread flour
1 cup dried cranberries
2 tablespoons butter, melted
1/3 cup coarse sugar

Steps:

Dough:.
Combine warm water & sugar in large bowl. Sprinkle yeast over mixture; let stand until foamy, about 10 minutes.
Stir in next 7 ingredients. Add 2 1/2 cups flour, stirring to combine. Stir in additional flour a bit at a time to make a soft dough. Knead 10 minutes by hand on a lightly floured surface or 5 minutes on a mixer on low speed.
Place dough in a lightly buttered or oiled large bowl. Cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.
Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8" in diametre. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap and let rise until doubled, about 45 mintues.
Preheat oven to 375F (190C).
Topping:.
Gently brush with melted butter and sprinkle with coarse sugar.
Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on wire rack.
Tip: If not serving right away, wrap in foil and freeze in a plastic bag. When ready to serve, defrost on counter. Place in preheated 375F oven for 8-10 minutes, serve.