Ingredients

Focaccia Twists
1 1/4 cups warm water (105 F)
1 1/8 teaspoons instant dry
yeast
1 tablespoon olive oil
1/4 cup semolina flour
2 1/2 to 2 3/4 cups all-purpose flour
1 1/2 teaspoons coarse sea salt

Syrup & Toppings

1/4 cup white corn syrup
3 tablespoons water
1/2 teaspoon vanilla extract
1/2 cup chopped dried cranberries
1/2 cup chocolate chips or chopped dark chocolate
turbinado sugar and cinnamon, for sprinkling

Directions
Focaccia Twists
Mix the water, yeast, oil and semolina in a large mixing bowl and stir to blend.
Add the flour once cup at a time, stirring well with a wooden spoon after each
addition. Once the dough becomes too difficult to mix by hand, turn the
dough out onto a lightly floured work surface and continue to knead until all
the flour has been worked in (you may not need the final 1/4 cup of flour) and

the dough develops and smooth and elastic consistency, about 10 minutes.
Place the dough in a large, oiled bowl, cover the bowl with plastic wrap and
let it rise until doubled in size, about 90 minutes.
Turn the dough out onto a lightly floured work surface and roll it out into a
rectangle 12-x-16-inches. Sprinkle half of the rectangle with the chopped
dried cranberries and chocolate (found under the Syrup & Toppings heading)
and fold the dough over the filling, pressing gently, then rolling out a little
further Cut the dough into 12 rectangles. Use a paring knife to make an
incision down the centre of each rectangle. Twist the dough through the
incision to create a twist and place these, 2-inches apart on two parchmentlined baking trays. Cover the twists with a tea towel and let rise for an hour.
Syrup & Toppings
Preheat the oven to 375 F. For the syrup, bring the corn syrup, water and
vanilla just up to a simmer and brush each twist generously with it. Stir the
turbinado sugar with a little cinnamon and sprinkle this generously on top.
Bake the twists for about 20 minutes, until they are an even golden brown.
Allow the twists to cool for at least 20 minutes before serving.
The twists are best served the day they are baked.