Cranberry Danish Focaccia

I wanted to bake with some older (crunchy) craisins and some poppy seeds, so I put together a Cranberry Danish Focaccia from a couple of recipes.

Ingredients:

Focaccia:

• 8 1/2 ounces sourdough starter, fed or unfed
• 3/4 cup lukewarm water
  
• 2 teaspoons instant yeast
• 12.75 ounces All-Purpose Flour
• 1 1/2 teaspoons salt
• 2 tablespoons nonfat dry milk
• 3 tablespoons olive oil
• 1/2 cup craisins, cut into very small pieces
• 2 teaspoons poppy seeds
    

Bread glaze:

• 4 teaspoons flour
  
• 2 teaspoons sugar
  
• 1 teaspoon vegetable oil
  
• 2/3 cup water
  

 

Toppings:

• 1 cup craisins
• 1 cup water
• 275 gr cottage cheese
• 75 gr sugar
• 2 tablespoons corn starch
• 1 teaspoons poppy seeds
      
     
  

Instructions:

1. Rehydrate the craisins: Place the craisins in a small bowl with 1 cup water - heat in microwave for 3 to 5 minutes to re-hydrate, depending on how dry they are.
   
2. Set the craisins aside to cool while the dough is rising.
      
   
3. For the focaccia: Combine the starter and water in stand mixer bowl. Mix in yeast, and 1 cup of flour. Let proof for 5 to 10 minutes.
4. Mix in rest of flour, salt, powdered milk, and oil, and knead them in the stand mixer for 5 minutes to make a smooth, soft dough. 
5. Add the 1/2 cup of diced craisins and 2 teaspoons poppy seed, and knead for another 2 minutes.
   
6. Place the dough in a lightly greased bowl, and let it rise for 1 hour or until doubled in bulk.
     
7. For the bread glaze: Whisk the flour, sugar, oil, and water in a small saucepan, barely bring it to a boil over medium or so heat. Keep stirring until the mixture thickens - this should take less than a minute. Remove the glaze from the heat, and set it aside.
   (The flour glaze will be used to put moisture on the surface of the bread as it bakes, allowing it to rise more fully.)
     
   
8. For the cottage cheese dollops: In food processor, blend together cottage cheese,  sugar, and corn starch until very smooth. Blend in 1 teaspoon of poppy seeds.
       
   
9.  To assemble: Using cooking spray, lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan). 
10. Drizzle 1 to 2 tablespoons olive oil atop the spray; the spray keeps the bread from sticking,the olive oil gives the bottom crust crunch and flavor.
11. Press the dough on the pan, pat out to fill pan. If needed, let sit 10 to 15 minutes and press again to fill corners.  
12. Let the dough rise for 30 minutes or so, covered. It should get puffy.
13. Preheat the oven to 400 degrees for the last 15 minutes of proofing time.
14. Lightly brush the flour glaze over all of the bread. (You probably won't use it all.)
    
15. Dollop the cottage cheese mix  over the dough. 
16. Sprinkle the craisin pieces over the dough and cheese, pressing gently into the dough or cheese.
17. Sprinkle all over with a teaspoon of poppy seeds.
    
18. Bake the bread for 25 to 30 minutes, turning at about 15 minutes. The edges should be golden brown.
    
19. Remove pan from oven, let cool for 10 minutes or so.
20. Slice the focaccia into 32 or 40 pieces to serve.
    

 

Carole's Notes:

We liked this!  I used 1/2 cup of the water for rehydrating the craisin in the dough, and this may have added some sweetness. Doug was pleased this was a sweet focaccia with no rosemary this time...

The dough is from https://carolelikesroundfood.blogspot.com/2016/06/chocolate-cherry-focaccia.html, the flour glaze from https://www.kingarthurbaking.com/recipes/hot-bread-kitchens-nan-e-barbari-persian-flatbread-recipe, and the cottage cheese dollops from https://www.youtube.com/watch?v=vuabE1cZlBE&t=160s