Featured in The Folk School Cookbook this lovely Fruit Focaccia is a bright and delightful surprise during the cold days of winter. 

Makes two 12-inch focaccia 

An invention from one of the wood-fired baking classes held at the Folk School. It can utilize leftover pizza dough if you plan accordingly. Make sure to read this recipe completely before starting.

The night before serving prepare one recipe of Pizza Dough (page 153) adding an extra:

2 tablespoons olive oil

And substituting:

1 cup whole wheat flour for unbleached all-purpose flour

Cut the chilled, risen dough into 2 pieces and shape into balls. Allow the balls to rest for 20 minutes.

Stretch and shape one ball of dough into a 12-inch round and place on a pizza pan.

Arrange on the dough in concentric circles:

2 cups red grapes
1 cup fresh or frozen blueberries
1 cup canned sour cherries, drained (frozen is fine)

Sprinkle the dough with:

¼ cup demerara or other coarse sugar*

Drizzle with:

1 tablespoon olive oil

Allow to rest and rise while preheating oven to 450˚F.

When the oven is hot bake the focaccia until golden and crisp, 10–15 minutes.

Repeat with the second ball of dough.
Serve warm or at room temperature.

*Other toppings can include fresh or dried figs, rum or tea soaked raisins, fresh rosemary, and blue or goat cheese.

Recipe from The Folk School Cookbook by Nanette Davidson; Photo by Steve Newton 

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