Wow! Veronica, this looks wonderful. I want to make it tonight and chow down as soon as it comes out of the oven! Yum!!
However, I am a little confused about the 12 hour prep time...am I missing something?
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Cranberry Foccacia
Ingredients
- 2 teaspoons active dry yeast
- 1 cup warm water
- 5 tablespoons sugar
- 3 tablespoons butter
- 2 tablespoons powered milk
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3 cups all purpose flour
- 3/4 cup dried cranberries
- 1/2 cup brown sugar
Directions
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)
- Turn on a floured surface; kneed until smooth and elastic about 6 minutes. Place dough in a greased blow, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Cover and let rest for 10 minutes. Shape into a 14x12 in rectangle and placed on a greased baking sheet. Cover and let rise until doubled about 30 minutes. With fingertips make several dimples over top of dough.
- Sprinkle with dried cranberries and brown sugar. Bake at 400 for 10-15 minutes or until golden brown. Remove to a wire rack.
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