Cranberry Focaccia Bread

Makes:  2 loaves

1 ¼ ounce package active dried yeast
¼ cup extra-virgin olive oil
1 egg, beaten
5 cups flour, plus extra
1/8 teaspoon salt
1¼ cup sugar, divided
½ cup dried cranberries
3 tablespoons cinnamon

Dissolve the yeast in 2½ cups of warm water. Add the olive oil and the egg and mix well to combine. Add the flour, salt and ¾ cup of the sugar and the cranberries, and mix well to combine.

Using a wooden spoon, mix until a dough begins to form. Turn the dough out onto a clean, flat work surface that has been dusted with flour. Knead the dough until soft, smooth and elastic. Roll the dough into a ball, transfer it to an oiled bowl and set it aside in a warm place to rise until doubled in size.

As the dough rises, combine the cinnamon with the remaining sugar and set aside. Preheat the oven to 375°.

Once doubled in size, punch the dough down, remove it from the bowl and transfer it to a lightly floured work surface. Divide the dough into 2 balls and roll out to 1/3-inch thickness, then arrange them on baking sheets. Sprinkle the dough with the cinnamon mixture and allow to rise again until doubled in size and bubbly. Transfer to the oven to bake for 45 minutes until golden. Makes two loaves.

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