Have you ever thought of just a touch of powdered sugar on top of a fruit focaccia for extra decadence? Or a little bit of icing piped on top? I do whole wheat focaccia for the sake of my waist line so only dream about such additions. I guess I could sprinkle a date/cranberry focaccia with cinnamon sugar before baking and not add too many more calories. I need to get hold of myself since I haven't recovered from eating Easter treats yet. Don't the grapes in a grape focaccia add too much moisture? I guess I should bake one and see, just for scientific curiousity of course so it shouldn't count as breaking my diet. Haven't experimented a lot with sweet focaccia, but it does sound like a yummy project. Take a look at the recipe for rosemary and grape focaccia - you actually bake the grapes first, so they lose a lot of their liquid. Try it - PJH

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