I made this and its quite tasty but rather dry and cries out for cream cheese or brie. I only had butter but managed to suffer onward. It was interesting watching the dough become cohesive without any effort on my part. I left the fruit and nuts out while the dough fermented overnight. I kneaded them in by hand the next morning and watch the dough become looser and moister and no longer as coherent. I baked this in a 4 quart dutch oven after letting it rise for four hours. I think I prefer breads with oil and milk and potato flakes to the Artisan style. Have you tried a potato focaccio with dried fruit? Its much the same taste but softer. Actually, I love fruit focaccias. Try our Sweet Breakfast Focaccia. I've also made one with grapes and rosemary - darn, now you've got me wanting one, I'll have to go make it—oh, too bad! PJH

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