Cranberry Foccaccia

ingredients

1 tsp. sugar
2 1/4 tsp. instant yeast
1/4 cup brown sugar, packed
2 tsp. salt
1/2 tsp. cinnamon
3 1/4 cups bread flour
2/3 cup evaporated milk
3/4 cup warm water
1 tsp. vanilla
1/4 cup butter, melted
1 cup dried cranberries

For topping:
2 Tbsp. butter, melted
1/4 cup coarse sugar

method

For the dough: Combine the first six (dry) ingredients in a large bowl. Add the wet ingredients and stir together. (Do not add cranberries yet). Remove to a floured surface and knead 10 minutes, adding more flour as necessary to form a smooth dough. (If using mixer, knead for 5 minutes on low).

Place dough in an oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8-inches in diameter. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubles, about 45 minutes.

Preheat oven to 375° F.

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 a wire rack.

Serve right away or wrap well in foil and freeze in a plastic freezer bag. When ready to serve, defrost on counter then re-heat in a 375° oven for 8-10 minutes.

Adapted from a Simply Homemade recipe