• The morning before you want your breakfast faux-caccia, measure the dough ingredients into a big mixing bowl.  Stir everything really well so that you evenly distribute the salt, sugar, and  yeast.  Cover the bowl with plastic wrap and pop it in the fridge.  That’s it.  Part one over.  NO KNEADING!
• The evening before you want your breakfast faux-caccia:
• Melt the butter in a saucepan and stir in the brown sugar and cinnamon.  Scrape all this into your roasting tin.  Put in the dried fruit and nuts.  I used 1 handful of dried cranberries, 1 handful of raisins and 1 handful of mixed nuts (pistachios, pecans, and almonds).  You can use whatever you like/have. Stir the fruit and nuts around in the melted butter to coat them and to cool the butter right down.  You don’t want to put your dough onto boiling hot butter or you will kill the yeast.  It takes very little time (5 mins, or less) to cool the butter down.
• Take your dough out of the fridge and then pour and scrape it into the roasting tin.
  
• Wet your hands so you don’t stick to the dough.  Roll the dough around in the butter gently (don’t squish any of the air out of it) – just sort of pick it up, fold in the fruit and nuts, roll it around so it gets all coated in the butter and then stretch it out to fill the tin.  Cover it with plastic and put it back in the fridge for the night.  Part two over.
  
• The morning you want your breakfast faux-caccia:

  Remove the dough from the fridge (exclaim in delight that it has puffed up so much!).
  
• Pre heat the oven to 230 degrees C.  Melt 50 g of butter and let it cool slightly.  When it is cooler, drizzle it over the top of your dough.  Sprinkle a bit of brown sugar on top and dust it with cinnamon.
• Wet your fingers so you don’t stick to the dough and then plunge all ten fingers into the dough repeatedly to dimple it down, pushing fruit, nuts, butter, sugar, and cinnamon into the dough.
  
• Pop it into the oven and bake it for 20 minutes.
• When it is done (golden brown on the top) remove it from the tin immediately by inverting it onto a cooling rack (be careful of hot butter).  Let it cool and cut it up for your special breakfast.
  
• If you would like to explore more about baking bread, click here to take a bread course with us.  If you are struggling to find the perfect holiday gift for someone you know, click here to buy a gift voucher for a baking course.  In addition to basic bread and sourdough bread (and lots of others) we have an Italian bread course.  Click here to search for courses by bread type!  Just type “Italian” into the search box and you will find the Italian bread courses.

Top tips:

• Use a straight knife when cutting focaccia – it is easier than a bread knife.
• You can make the dough the night before you want to bake your faux-caccia.  If you do this, just let it sit in the tin before dimpling it down for 2-4 hours to let it rise up before you bake it.  This is perfect if you have that time in the morning before hungry hoards begin to demand breakfast or if you would like to have the faux-caccia for coffee or brunch rather than breakfast!