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● Cranberry Focaccia
1 1⁄4-ounce package active dried yeast
1⁄4 cup extra-virgin olive oil
1 egg, beaten
5 cups flour, plus extra
1⁄8 teaspoon salt
11⁄4 cup sugar, divided
1⁄2 cup dried cranberries
3 tablespoons cinnamon
Dissolve the yeast in 21⁄2 cups of warm water. Add the olive oil and the egg and mix well to combine. Add the flour, salt and 3⁄4 cup of the sugar and the cranberries, and mix well to combine. Using a wooden spoon, mix until a dough begins to form. Turn the dough out onto a clean, flat, work surface that has been dusted with flour. Knead the dough until soft, smooth and elastic. Roll the dough into a ball, transfer it to an oiled bowl and set it aside in a warm place to rise until doubled in size. Meanwhile, combine the cinnamon with the remaining sugar and set aside. Preheat the oven to 375º. Punch the dough down, remove it from the bowl and transfer it to a lightly floured work surface. Divide the dough into 2 balls and roll out to 1⁄3-inch thickness, then arrange them on baking sheets. Sprinkle the dough with the cinnamonsugar mixture and allow to rise again until doubled in size and bubbly. Transfer to the oven to bake for 45 minutes, or until golden. ● Makes 2
