|FRUIT FOCACCIA Craig Kominiak
2 1/3 cups (12 ounces) dried cranberries
1 1/3 cups (8 ounces) golden raisins
3 1/2 cups hot water (115°F to 120°F)
3 3/4 cups unbleached all-purpose flour
1 teaspoon salt
5 teaspoons active dry yeast
1/4 cup mild honey
2 tablespoons grated orange zest
2 tablespoons unsalted butter, cut into 4 pieces, at cool room temperature
1 large egg yolk beaten with 2 tablespoons heavy cream, for glaze
Turbinado sugar, for topping
Makes 1 very large focaccia; about 12 servings
Put dried cranberries, raisins, and water in a large bowl. Cover with plastic wrap and macerate at room temperature for at least 3 hours. Drain fruit in a colander, pressing to remove liquid; reserve 1 1/4 cups of the fruit juice. Mix flour and salt together; set aside. Put 1/4 cup of the reserved fruit juice and the yeast into the bowl of a mixer and whisk to combine; Rest 5 minutes until it becomes creamy. Stir in remaining reserved juice along with honey and orange zest. Add half the flour to the liquid and stir with a rubber spatula to blend. Attach dough hook, add remaining flour, and mix 2 to 3 minutes on low to incorporate. Increase mixer speed to medium and continue to mix for 10 minutes, scraping hook and sides of bowl occasionally. Turn mixer down to medium-low and add butter bit by bit. Increase mixer speed to medium and beat 3 to 5 minutes, until dough comes together and slaps sides of bowl. With machine on medium-low, add macerated fruits in 2 batches -- don't worry about an even distribution. Scrape the dough into a large buttered bowl, cover tightly with plastic wrap, and allow to rest in a warm place until doubled in bulk, 3 to 3 1/2 hours. Lift plastic wrap, stir dough down with a rubber spatula, re-cover with plastic wrap, and chill 24 hours.
Fit the bottom of a jelly-roll pan with parchment; butter the paper and sides of the pan. Turn chilled dough out onto a lightly floured work surface, flour top of dough, and gently stretch into a rectangle the size of the pan. Lift dough into prepared baking pan, gently pulling and pushing to get an even fit. Lightly butter a piece of plastic wrap and place buttered side down, over the dough. Put in a warm place and let dough start to rise, about 3 hours. It is ready when dough feels spongy to the touch. Position a rack in lower third of oven and preheat to 400°F. Brush dough with egg glaze and sprinkle with turbinado sugar. Bake 25 to 30 minutes, or until top is a deep golden brown. Invert foccacia onto a cooling rack, remove parchment, and turn bread over to cool right side up.
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