Dried Apricot Focaccia


1 1lb Bridgford bread dough, thawed
1/3 C sugar, divided
1 1/2 t cinnamon
1 1/2 t Chai spice blend (McCormick)
1 1/2 C B & R Farms Diced Dried Apricots
1/2 C chopped walnuts
1/3 C B & R Farms Dried Apricot Topping
1/3 C powdered sugar (made into a glaze with a bit of water or milk)


Roll dough out into a 1/2” thick rectangle on floured board; transfer to a parchment lined baking sheet.

Stir together sugar & seasonings in a small bowl & sprinkle dough with 1/3 of the sugar mixture.

Fold edges of dough in towards the middle. Push apricots under that “lip” and sprinkle with 1/3 sugar mixture.

Repeat this step, creating another “lip”.

Sprinkle top with walnuts, additional sugar and dried apricots.

Push the filling down into the dough.

Let stand for 60 min. in draft free warm area.

Preheat oven to 350F, bake 20-25 min. until golden.

Cool & brush with topping and dust with powder sugar mixture.

Slice and serve warm or cold.