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Cranberry, Brie, and Rosemary Focaccia

1 loafBridgford Frozen Ready-Dough®, thawed
1 cupfresh cranberries
½ cupwater
¼ cupgranulated sugar
14 oz. Brie cheese, cubed into small pieces
3 tablespoons fresh rosemary, chopped
Coarse kosher salt

Lightly grease a 10-inch cast iron skillet; set aside.

Place thawed loaf on a greased sheet pan. Spray loaf with pam or brush lightly with olive oil. Let the loaf rise until puffy – about 30 minutes. Place loaf in prepared skillet and press dough to fill pan to edges.  Drizzle with 1 tablespoon olive oil; set aside to rise again until puffy. Preheat oven to 425°F. Place the cranberries, sugar, and water in a saucepan and heat over medium, stirring until sugar dissolves. Bring the mixture to a simmer. Remove from heat and strain the cranberries from the liquid. Place in dish to cool.

Dimple the dough with fingertips. Evenly top with cranberries, Brie, and rosemary. Drizzle with 1 tablespoon olive oil. Dimple the dough again with fingertips, pushing cranberries and cheese into dough.  Sprinkle lightly with kosher salt.

Bake for 15-20 minutes or until golden brown and no longer doughy in the center.

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