Cranberry Focaccia
Ingredients
- Dough:
- 1/2 cup (125 mL) warm water (105ºF-115ºF/50ºC-56ºC)
- 1 tsp (5 mL) granulated sugar
- 1 envelope instant quick-rise yeast (2 1/4 tsp / 11 mL)
- 2/3 cup (150 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/4 cup (50 mL) warm water (105ºF-115ºF/50ºC-56ºC)
- 1/4 cup (50 mL) butter, melted
- 1/4 cup (50 mL) packed brown sugar
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) cinnamon
- 3 1/4 cup (800 mL) Robin Hood® Best for Bread Homestyle White Flour
- 1 cup (250 mL) dried cranberries
- Topping:
- 2 tbsp (30 mL) butter, melted
- 1/4 cup (50 mL) granulated sugar
Directions
Step 1:
Dough: Combine warm water and sugar in a large bowl. Sprinkle yeast over mixture. Let stand until foamy, about 10 minutes.
Step 2:
Stir in next 7 ingredients. Add 2 1/2 cups (625 mL) 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 in mixer on low speed.
Step 3:
Place dough in a greased bowl. Cover bowl with plastic wrap and let rise until doubled in volume, about 1 hour.
Step 4:
Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8” (22 cm) in diameter. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes. Gently brush with melted butter and sprinkle with granulated sugar.
Step 5:
Preheat oven to 375ºF (190ºC).
Step 6:
Bake in preheated oven for 40 to 45 minutes, or until golden. Remove from baking sheet and cool on a wire rack.