Apricot Cream Cheese Focaccia

A new take on an old favourite, this modern riff on the apricot-cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it's baked in a 9x13" pan and cut into squares. Another thing that makes this recipe easy on the cook, we use canned or jarred apricots rather than fresh.

1¼ tsp. active dry yeast (from 1 pkg)
2 Tbsp. + 1 tsp. sugar
6 Tbsp. extra-virgin olive oil
1 tsp. sea salt
2 cups all-purpose flour, unbleached
4 oz cream cheese, room temperature
1 (15 oz) can apricot halves, in heavy syrup, drained
¼ cup pure honey

In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, ¾ cup warm water (110°F) and pinch of sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 2 Tbsp. oil, salt and 1 tsp. sugar. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 3 minutes.

Coat a 9x13" metal baking pan with 3 Tbsp. oil. Transfer dough to pan; press to edges with your hands (being careful not to tear). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7) with a rack in lower third.

Press dimple-like indentations all over dough with your fingers. Stir together cream cheese and remaining 2 Tbsp. sugar; dot all over dough. Arrange 12 apricot halves on top in a 3x4 grid formation. Drizzle with remaining 1 Tbsp. oil. Cover with plastic wrap and let rise in a warm place until puffed, 30 minutes.

Bake until golden brown on top, 23-25 minutes. Let cool in pan 10 minutes, then transfer with two large spatulas to a wire rack. Drizzle with honey and oil; let cool completely. Cut into squares and serve.

Makes 12 servings.