Sun Dried Fruit Focaccia
1 cup Traina Baker’s Fruit Medley
1 T fresh, grated lemon zest
1½ cups milk
1 t sugar
1 envelope dry yeast
3½ cups flour
2 T olive oil
2 t salt
Hydrate dried fruit in warm water. Drain well and add zest to fruit. Heat milk to lukewarm. Add sugar and yeast. Pour milk mixture into a large bowl. Add 1 cup of flour, cover mix until it becomes a sponge. Transfer sponge to mixer, and with hook attachment add remaining flour ½ cup at a time. Add oil, salt and beat until combined. Knead dough and allow to rise at least 3 hours in a lightly oiled bowl.
Roll dough into a rectangular shape. Cut rectangle in half. Add dried fruit to one half. Top the rectangle with remaining piece of dough. Roll halves together. Allow to rise a second time for 30 minutes.
Bake at 400˚ for 25 minutes until golden brown.