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Sweet Focaccia

This Sweet Focaccia studded with dried fruit makes for a delicious tea time snack. Made with dried cherries and raisins, this fluffy sweet flatbread is a great after school snack.
Prep Time 20 mins
Cook Time 30 mins
Total Time 2 hrs 20 mins
Course bread, breads, Snack
Cuisine American, Italian
Servings 8 Servings


For the Dough:

  • ½ cup Dried Cherries
  • ¼ cup Golden Raisins
  • ¾ cup Boiling Water
  • ¼ cup extra virgin olive oil
  • cups bread flour
  • 2 tbsp Granulated Sugar
  • ¾ tsp Instant Yeast
  • ¾ tsp salt

For the Topping:

  • 1/8 tsp Ground Cinnamon
  • 2 tbsp Turbinado Sugar


  • In a bowl, combine dried cherries, raisins and boiling water. Set aside to soak for 10~15 minutes. Drain the fruit and reserve the soaking liquid. Set the fruit aside.
  • In a mixing bowl, combine the flour, sugar, yeast, salt and cinnamon; mix until combined. Add ½ cup of the soaking liquid, soaked fruit and 1tbsp olive oil. Mix till the fruit are evenly distributed. Dough will be quite tacky.
  • Knead for about 1~2 minutes.
  • Brush 2tbsp olive oil in a 8" round pan. Transfer the dough into the pan and spread it out as close to the side as possible.
  • Cover and set it aside to rest, pressing it out every 10 minutes until it fills the pan. It took me about 30~40 minutes to do that. Cover and let the dough rise until doubled in volume, about 1 hour.
  • Place a baking stone in the oven and preheat it to 425°F.
  • Just before baking, press dimples into the risen dough with greased fingers. Drizzle with the remaining 1tbsp of olive oil and sprinkle the turbinado sugar evenly over the top.
  • Set the pan on the baking stone and bake until the focaccia is deep golden on top and bottom, about 25~30 minutes.
  • Remove from the oven and transfer the focaccia onto a wire rack to cool. Cut into wedges and serve warm.


You can easily make this for a crowd -- just double the ingredients and bake the sweet focaccia in 2 8" round cake pans or 9"x13" baking pan.