Tipsy Focaccia Fruitcake: A Modern Twist on a Holiday Classic!

Prepare the Focaccia:

1. Preheat oven to 425 degrees.
2. In a large bowl, combine the flour, sugar, yeast, and salt. Using a wooden spoon, stir well to blend all dry ingredients.
3. Add the warm water and olive oil. Stir vigorously until blended.
4. Cover the dough with plastic wrap, then cover with a kitchen towel. Place the covered bowl in a warm resting place. Let the dough rise until doubled in volume, from 45 minutes – 2 hours. If you bake yeast bread often, your rise time could be as short as 30 minutes!
5. Once dough has doubled in volume, punch down and turn it out onto the baking pan that has been greased with a tablespoon of olive oil.
6. Spread dough gently to cover entire baking pan surface.
7. Cover pan with plastic wrap and a kitchen towel.
8. Let dough rise for 30 minutes.
9. Once dough has risen for second time, oil your fingers with a bit of olive oil, then dimple the surface of the risen dough by pressing your fingers deep into the dough. Think “piano fingers”.
10. Place fruitcake toppings decoratively on top of the focaccia.
11. Bake for 18-22 minutes until top is golden brown.
12. While fruitcake is baking, prepare the Whiskey Honey Syrup.
13. Remove fruitcake from oven, let cool slightly on a wire rack.
14. Pour Whiskey Glaze evenly over the top of the focaccia fruitcake.
15. Glaze will seep into the focaccia fruitcake after several minutes.
16. Store cake in a covered container at room temperature for up to 4 days, or in the refrigerator for up to one week.

Prepare the Whiskey Sauce for Focaccia Fruitcake:

1. In a medium saucepan, over medium heat, add sugar, water, and vanilla extract.
2. Stir well to blend.
3. Allow mixture to come to a low boil.
4. Stir in honey, then remove saucepan from heat.
5. Let glaze cool slightly, then stir in salt, Jack Daniel’s Tennessee Honey Whiskey Liqueur and lemon juice.
6. Set aside to pour over focaccia fruitcake once baked.