Fruit Foccacia

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This delicious fruit studded bread would be great addition for brunch or a good old fashion ladies tea. The fruit bits lend just the right amount of sweet to the wonderful hand made dough.



Cover dried fruit and raisins with cold water and soak for 5 minutes, then drain well and set aside.

Combine 1 cup bread flour, 1/2 cup whole wheat flour and yeast in a large mixing bowl.

Stir in very warm water, sugar (or honey), oil and salt.

Stir in enough remaining flour to form a rough dough ball that pulls away from sides of the bowl.

Place dough on lightly floured surface; knead about 8 minutes until smooth and elastic.

Flatten dough on floured surface; scatter raisins and fruit pieces in middle and bring edges of dough up over the fruit and raisins; knead carefully to distribute pieces throughout dough.  The dough will become somewhat stickier when the fruit is kneaded in; add more bread flour, a little at a time, as needed to reduce moisture enough to handle the dough easily.

Grease or line a baking sheet with parchment paper.  Flatten dough with hands into 1/2-inch thick rectangle and place on prepared baking sheet.  Cover with plastic wrap that has been sprayed with nonstick spray or oiled to avoid sticking to dough.

Let covered dough rise in warm place for 45 minutes. 

Preheat oven to 400°F.  Dimple the risen dough by pressing fingertips into it about 1/2-inch deep all over the surface and let rise an additional 15 minutes in a warm place. 

Remove plastic wrap. Mix beaten egg white with milk, and brush over the dimpled dough then sprinkle with sugar. 

Bake in preheated oven 15-20 minutes or until golden. 

Cool on wire rack and serve warm.



NOTE: If Hodgson Mill Best for Bread Flour is unavailable, Hodgson Mill All Purpose White Flour may be used instead.



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