Fruit Focaccia- Dried Fruit Medley
Focaccia is becoming more and more common in restaurants and even in grocery stores. Regardless, its delicious and paired with dried fruit brings it into a whole new realm of homemade breads with this fabulous Fruit Focaccia!
Dried Fruits
Dried passion fruit, pineapple, and cherries are the stars of this bread and bring so much flavor to this Focaccia. Ironically, I wasn’t sure if this would work when the idea came to mind. Surprisingly, it totally works and the flavors are excellent.
I have to admit, I had never had dried passion fruit. I have worked with passion fruit many times in my culinary career (mainly in the form of puree’s) and absolutely love it. However, the dried version was something new to me. Once I tasted it I loved it! It’s really sweet and delicious.
Inspiration
For a Christmas gift, we received a box of dried fruits and nuts from some family members. In that box, were a variety of dried fruits that I have never eaten to include pineapple and passion fruit. On their own, they are sweet and delightful. Very yummy!
We had so much leftover I rallied to find a way to use these without them going to waste. Dried fruits are great in that they last for weeks and even months.
Focaccia First Dance
Focaccia was something I was introduced to in my first culinary job as a pastry assistant. Everyday, we would make fresh batches as they were served in the restaurant bread baskets. I loved it, lathered in olive oil and sea salt, little herbs; it was fantastic.
Also, I loved making it, as it was in a strange way therapeutic when you get to use your fingers to make the signature dimple holes on the top. Dough is like a spa for your fingers!
Easy Dough
The dough is super easy with just a few ingredients. Cinnamon is added for a little spice and pairs really well with the dried fruits. Before baking, the dough gets another bath in olive oil and sprinkled with Turbinado sugar for an added crunch.
This Fruit Focaccia is super delicious and totally addictive. I couldn’t stop eating it once it came out of the oven. The dough is super light and fluffy and the added fruit brings about a hint of sweetness along with the cinnamon and sugar crunch on the outside.
Super Yummy!
Check out some other of my favorite homemade breads:
- Mardis Gras Pull Apart Dough
- Chocolate Cream Breakfast Rolls
- Blueberry Bakba
- Milk Bread
- Citrus Challah Bread
- English Muffins
Fruit Focaccia
Delicious Focaccia filled with dried passion fruit, pineapple, and cherries for a great snack or breakfast bread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Breads
Ingredients
- 1 1/2 tsp active dry yeast
- 3/4 tsp sugar (separated)
- 3/4 cup warm water (105 degrees)
- 2 1/4 cup all purpose flour (separated)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 TBS olive oil
- 1/2 cup dried passion fruit, pineapple, cherries (diced into 1/4′ pieces)
- 1/4 cup Turbinado sugar
Instructions
- Mix together the water, yeast, and 1/4 tsp sugar. Allow to bloom 5-10 minutes.
In a stand mixer with a dough hook, add 2 cups flour, 1/2 tsp sugar, cinnamon, and salt and mix together.
Add in the yeast mixture, dried fruits, and olive oil. and knead till a smooth dough is formed. About 5-8 minutes or so. - Put in a greased bowl and cover and allow to rise till doubled (about 30 min to 1 hour).
Once dough has risen, punch down and rest 5 minutes.
In a 1/4 sheet pan, brush with olive oil. Press the dough evenly into the pan. - Cover and allow to rise till the dough rises flush with the sides of the pan. About 30 minutes.
- Preheat oven to 375 degrees.
- With your fingers make 4 indentations across the dough horizontally and continue down the length of the dough.. Brush lightly with olive oil and sprinkle with Turbinado sugar.
- Bake 20 minutes till golden brown. Cool 10 minutes.
Slice into squares. Serve warm or room temperature.
Notes
Use any of your favorite dried fruits.
This freezes super well wrapped tightly in plastic wrap and then placed into a freezer bag.
About Author
Chef Stacey, what a wonderful recipe! I am excited to try this! Thank YOU!