Cranberry Focaccia

• 2 teaspoons active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 5 tablespoons sugar
• 3 tablespoons butter, softened
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 3 cups all-purpose flour
• 3/4 cup dried cranberries
• 1/2 cup packed brown sugar

1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 14x10-in. rectangle and place on a greased
4. . Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
5. Sprinkle with cranberries and brown sugar. Bake at 400u0b0 for 10-15 minutes or until golden brown. Remove to a wire rack.

active dry yeast, warm water, sugar, butter, nonfat dry milk, salt, pumpkin pie spice, allpurpose, cranberries, brown sugar

Taken from www.tasteofhome.com/recipes/cranberry-focaccia/ (may not work)