|1 pound||Bridgford bread dough, thawed|
|⅓ cup||Sugar, divided|
|1 ½ teaspoon||Cinnamon|
|1 ½ teaspoon||McCormick chai spice blend|
|1 ½ cup||B & R Farms Diced Dried Apricots|
|½ cup||Chopped walnuts|
|⅓ cup||B & R Farms Dried Apricot Topping|
|⅓ cup||Powdered sugar|
|Water or milk for glaze|
Roll dough out into a 1/2” thick rectangle on floured board; transfer to a parchment lined baking sheet.
Stir together sugar and seasonings in a small bowl & sprinkle dough with 1/3 of the sugar mixture.
Fold edges of dough in towards the middle. Push apricots under that “lip” and sprinkle with 1/3 sugar mixture. Repeat this step, creating another “lip."
Sprinkle top with walnuts, additional sugar and dried apricots. Push the filling down into the dough. Let stand for 60 min. in draft-free warm area.
Preheat oven to 350F. Bake the focaccia 20- 25 minutes until golden.
Cool and brush with topping. Mix powdered sugar with a little bit of milk or water to make the glaze. Pour the sugar mixture over the focaccia to decorate.
Slice and serve warm.