Cinnamon Sugar Focaccia Bread Recipe

Cinnamon Sugar Focaccia Bread Recipe is one of the unusual sweet breads that makes an excellent tea time snack or a light dessert. Sweet Focaccias, though not as common as their savoury variant, are a delightfully treats. Mildly sweet, they are very common in Italy and can be a star of your party table for a festive high-tea or a special snack box treat.  Lukewarm Water, Sugar, Active dry yeast, All Purpose Flour (Maida), Lukewarm Water, Extra Virgin Olive Oil, Sugar, All Purpose Flour (Maida), Sea salt, Cinnamon Sugar, Sultana Raisins, Cranberries   For the sponge 1/2 cup Lukewarm Water 1 tablespoon Sugar 1 teaspoon Active dry yeast 3/4 cup All Purpose Flour (Maida) For the dough 1 cup Lukewarm Water 1/4 cup Extra Virgin Olive Oil 2 tablespoons Sugar 3 All Purpose Flour (Maida) 1 teaspoon Sea salt For the topping 1/2 cup Cinnamon Sugar , mix 1 cup of sugar with 2 teaspoons cinnamon powder and let it to rest for some time before use 1/2 cup Sultana Raisins , soaked in 2 tablespoon rum or orange juice 1/4 cup Cranberries , dried     30   200     To begin making the Cinnamon Sugar Focaccia Bread first make the sponge. To do this, place the warm water and sugar in a small bowl, sprinkle the yeast and let it stand for about 5 minutes. Stir in the flour to form a soft dough. Cover tightly with a plastic wrap or a plate and let it rest till bubbly and the quantity looks doubled. This should take about 45 minutes.Next, make the dough. To do this, whisk the yeast into the warm water in a large mixing bowl, stir in the olive oil and beat in the sponge.If you are making the dough by hand, add the sugar and salt in the mixture and stir it. Now add the flour in three batches and mix well till it starts forming a dough.Bring this dough out on a clean kitchen counter and knead well for 10 minutes to form a pliable dough.Alternatively, you can also make the dough using a Stand Mixer. Use the paddle attachment to mix together the sugar, salt and yeast mixture and 1 cup of flour. When mixed, add the rest of the dough and change to the dough hook and knead for 4-5 minutes.When the dough is done, grease a large mixing bowl, put the dough in it, roll it around to coat the dough in oil. Then cover it with a damp kitchen towel and let it rise till double for about 1 to 1.5 hours.While the dough is rising, soak the raisins in rum or orange juice and keep aside.When the dough has double and risen, divide it in three equal parts.Using a rolling pin, roll out each of it to a 1/8 to 1/4 inch thickness. You can bake these as free from breads on parchment paper or pizza stone or move them to your round cake tins. Cover the divided dough with a damp kitchen towel and let it rise once again for 30 minutes.While the bread dough is rising, preheat the oven to 200 degrees C for about 20-25 minutes.When the bread is ready for baking, arrange the cranberries and raisins on top and press them down a bit,and drizzle the left over rum/orange juice syrup on top and sprinkle with cinnamon sugar.Bake the breads for about 15-18 minutes till slightly browned. You can store this cling wrapped or in an air tight container for 3 days though its best eaten the same day.Serve the Cinnamon Sugar Focaccia Bread warn as an after school snack or tea time snack along with masala chai.