Dried-Fruit Focaccia

I lived in New York City for one summer during college—this was way before I ever thought I would end up in the food business—and there was a bakery near my apartment that made a wonderful dried-fruit focaccia. It was bready and soft and filled with raisins and cherries and cran berries. I could have eaten it every day. (Actually, I think I did.) I searched in vain for a replacement when I returned to Boston in the fall. It never occurred to me that I might be able to replicate it myself, n