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1
In a large bowl, combine the cherries and raisins with the boiling water; let soak for 10 to 15 minutes.
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2
Drain fruit, reserving 2 cups of the soaking liquid; set fruit aside.
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3
Add 1/4 cup olive oil to the soaking liquid.
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4
In the bowl of an electric mixer fitted with the dough hook, combine the flour, granulated sugar, yeast, salt, and cinnamon; mix just to combine.
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5
With mixer on low speed, add reserved fruit and soaking liquid.
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6
Mix until the fruit is evenly distributed but the dough is still tacky, about 3 minutes.
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7
Turn out the dough onto a lightly floured work surface, and knead for 1 minute.
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8
Pour 1/2 cup olive oil onto a 17-by-12-inch rimmed baking sheet, coating the bottom completely.
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9
Place the dough on top of the oil, and use your hands to spread it out as much as possible without tearing (it doesnt have to fill the pan).
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10
Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges.
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11
Set the pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, about 45 minutes.
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12
Let rest until doubled in bulk, about 1 hour.
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13
Meanwhile, place a baking stone on the floor of the oven.
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14
Preheat the oven to 425F.
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15
Drizzle dough with remaining 1/4 cup olive oil, and sprinkle evenly with the sanding sugar.
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16
Set the baking sheet directly on the stone and bake, rotating sheet halfway through, until the focaccia is deep golden brown on top and bottom, 35 to 40 minutes.
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17
Immediately slide the focaccia onto a cutting board to cool.
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18
Use a pizza wheel or serrated knife to cut bread into thick strips, and serve warm.
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19
Focaccia can be kept at room temperature, wrapped in plastic, for 2 to 3 days.
