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

Servings Recipe makes a 9x13 inch focaccia fruitcake

Ingredients

Ingredients for Focaccia Fruitcake:

  • 9 x 13 inch baking pan
  • 4 cups (18 ounces) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 2 ¼ teaspoons (or 1 packet) instant yeast (not active dry yeast, which requires blooming first in warm water to activate)
  • 2 teaspoons flaky sea salt, I prefer Maldon Sea Salt Flakes
  • 1/2 cup olive oil
  • 2 cups warm water
  • fruitcake toppings – here I’ve used dried dates, oranges, cranberries plus maraschino cherries and fresh thyme sprigs

 

Ingredients for Whiskey Sauce:

  • 1 1/2 cups granulated sugar
  • 3/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1/3 cup honey
  • 1/4 teaspoon salt
  • 1/3 – 1/2 cup Jack Daniel’s Tennessee Honey Liqueur
  • 1 tablespoon fresh lemon juice

 

Instructions

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.
Focaccia fruitcake topped with dried fruit and citrus, baked golden and airy for a modern holiday dessert
This Tipsy Focaccia Fruitcake Is the Holiday Bake Fruitcake Lovers Have Been Waiting For

Recipe from Eat Splendid - https://eatsplendid.com/recipe/focaccia-fruitcake-recipe/