Simply Beautiful Focaccia with Dried Fruit & Nuts
  • ½ teaspoon honey
  • 1 (.25 ounce) package active dry yeast
  • ⅔ cup warm water (use a thermometer to get it to 110F or 45C)
  • 2 cups PC Black Label "00" Farina
  • ½ teaspoon sea salt
  • 4 tablespoons olive oil, divided
  • ¼ cup dried cranberries
  • ¼ cup raw pepitas (pumpkin seeds)
  • butter for greasing pan
  1. In a large bowl, dissolve honey and yeast in warm water. Set aside for about 10 minutes. The mixture should turn foamy.
  2. Add 1 cup PC Black Label "00" Farina, sea salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of farina, adding only enough to keep the dough from being sticky.
  3. Knead the dough until smooth, elastic, and soft, about 7 minutes or place dough in stand mixer with hook until you get a nice consistency.
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour. I like placing my dough inside the oven with the temperature off. It's a great draft free location.
  5. Punch the dough down with your fist and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about ½ inch thick.
  6. Place in buttered 9" x 13" inch pan or baking sheet. Cover and let rise until doubled in volume again, about 40 minutes.
  7. Meanwhile, preheat oven to 400F or 200C.
  8. Poke dimples in the bread, then sprinkle with dried cranberries and pepitas. Use your fingers to press the dried fruit and seeds into the dough.
  9. Drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes. See recipe below for topping instructions.