Cranberry Focaccia

Ingredients

• 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

Directions

1. 1

   Dough:.

2. 2

   Combine warm water & sugar in large bowl. Sprinkle yeast over mixture; let stand until foamy, about 10 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Preheat oven to 375F (190C).

7. 7

   Topping:.

8. 8

   Gently brush with melted butter and sprinkle with coarse sugar.

9. 9

   Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on wire rack.

10. 10

    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.