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No-Knead Cranberry Focaccia
Winter 2012
True focaccia is not just flatbread, but a light loaf with an airy network of bubbles. The trick to developing this texture is to ignore traditional bread-making techniques. This slowrise dough requires no kneading, has reduced yeast and is quite moist; the salt is added at an unusual time! Mix by hand since a machine, such as a stand mixer with a dough hook or a food processor, is not suitable. Machines cause gluten to develop, something not desirable for the texture of this mildly sweet bread that is perfect for brunch or sweet snacking.
Makes 1 loaf
1 tsp (5 mL) instant or traditional yeast
1½ cups (375 mL) water, just warm to the touch
2¾ to 3 cups (675 to 750 mL) all-purpose flour
1½ tsp (7 mL) salt
1 cup (250 mL) sweetened dried cranberries or Montmorency cherries
½ cup (125 mL) dried currants or raisins
(dark or golden) or finely diced dried apricots
2 tbsp (30 mL) unsalted butter, melted
1 tbsp (15 mL) coarse sugar, such as organic
1 Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes. Then stir to dissolve yeast. Meanwhile, line a 9-inch (23-cm) round or square cake pan with aluminum foil, extending up and slightly over side.
2 Add 2¾ cups (675 mL) flour all at once to proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed. Dough should be sticky, but not wet. Stir in additional flour if needed. Cover bowl with plastic wrap; let rest for 1 hour or until doubled.
3 When dough has doubled, sprinkle salt evenly overtop; stir in thoroughly. Let rest 10 minutes. Then add cranberries and currants; mix well into dough.
4 Brush some melted butter over pan bottom and sides. Scrape dough into pan. Using buttered fingers, pat out to cover pan bottom completely; top is rough in appearance. Brush with remaining butter.
5 Adjust rack below oven centre; preheat oven to 375°F (190°C). Loosely cover pan with plasticwrap. Let rise for 30 minutes in warm spot on top of or near warm stove (not over oven vent!) or until focaccia top is about ½-inch (1-cm) above pan sides. Then uncover; sprinkle top evenly with coarse sugar.
6 Bake for 35 to 40 minutes or until richly golden. Cool on a rack for 5 minutes. Using foil edges, lift loaf from pan. Remove foil and continue cooling bread on rack. Cut warm loaf into wedges or slices to serve. Use day-old focaccia for Sweet Panini with Mascarpone & Hazelnuts or toast and lightly drizzle with honey.
Makes 1 loaf
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