Fruit-studded Foccacia

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

This delicious fruit-studded bread would be great addition for brunch or a good old fashioned ladies' tea. The fruit bits lend just the right amount of sweetness to the tender handmade dough.

Prep: 10 min
Total Time: 1 h 40 min
Yield: 1 loaf



  • 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.