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Breakfast Focaccia

1 loaf Bridgford Frozen Ready-Dough®, thawed
½ cup purchased mixed dried berries (or dried cranberries)
2 tbsp flour
2 tbsp dry oatmeal
5 tbsp sugar
½ tsp ground cinnamon
2 tbsp butter

Lightly grease a 9 x 13 casserole or baking dish; set aside. On a lightly floured surface, roll or press dough into a 9 x 13 inch rectangle. Place dough in prepared dish, pressing dough to corners. Evenly top with berries, set aside. In a small bowl, make streusel topping – mix flour with oatmeal, sugar and cinnamon. Cut in butter until the mixture is crumbly. Spread over berries and dough. Let rise until puffy (about 1 hour at room temperature or cover Focaccia and place in refrigerator to rise overnight). Bake in a preheated 375° oven for 20-30 minutes or until no longer doughy in center. Remove from oven and cool before slicing.

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