No Knead Cranberry Focaccia

From Food and Drink Winger 2012.  This worked really well and is a relatively simple bread.  I like the cranberries but they could be switched with dried sweet cherries or a dry fruit of your choice.

True focaccia is not just flatbread, but a light loaf with an airy network of bubbles.  The trick to developing this texture is to ignore traditional bread making techniques.  This slow rise dough requires no kneading, has reduced yeast and is quite moist; the salt is added at an unusual time.  Mix by hand since a machine such as a stand mixer with a dough hook or a food processor is not suitable.  Machines cause gluten to develop, something not desirable for the texture of this mildly sweet bread that is perfect for brunch or sweet snacking.

1 tsp instant or traditional yeast
1 1/2 cups water, just warm to the touch
2 3/4 to 3 cups all purpose flour
1 1/2 tsp salt
1 cup sweetened dried cranberries or cherries
1/2 cup dried currants or raisins or finely diced dried apricots
2 tbsp unsalted butter, melted
1 tbsp coarse sugar such as organic

1. Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes.  Then stir to dissolve yeast.  Meanwhile, line a 9 inch round or square cake pan with aluminum foil, extending up and slightly over side.
2. Add 2 3/4 cups flour all at once to proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed.  Dough should be sticky, but not wet.  Stir in additional flour if needed.  Cover bowl with plastic wrap; let rest for 1 hour or until doubled.
3. When dough has doubled, sprinkle salt evenly overtop; stir in thoroughly let rest 10 minutes.  Then add cranberries and currants; mix well into dough.
4. Brush some melted butter over pan bottom and sides.  Scrape dough into pan.  Using buttered fingers, pat out to cover pan bottom completely; top is rough in appearance. Brush with remaining butter.
5. Adjust rack below oven centre; preheat oven to 375F.  Loosely cover pan with plastic wrap.  Let rise for 30 minutes in warm spot on top of or near warm stove (not over oven vent!) or until focaccia top is about 1/2 inch above pan sides.  Then uncover; sprinkle top evenly with coarse sugar.
6. Bake for 35 to 40 minutes or until richly golden.  Cool on a rack for 5 minutes.  Using foil edges, lift loaf from pan.  Remove foil and continue cooling bread on rack.  Cut warm loaf into wedges or slices to serve.