1. In a bowl, combine the flour, salt, instant yeast, water, carrots, raisins, pecans, and spices. Mix gently, until a ball is formed. Place in an olive oil lined bowl and cover tightly. Place in the fridge overnight, if you don’t have time, a few hours at least, it helps with the rise and texture!
2. The next morning, take the dough out of the fridge and allow it to come to room temperature. Place in an olive oil lined cast iron pan or whatever you are going to bake it in. Let it rest for another hour and then use your fingers and push the dough to fill the pan more. Let that rest for a few minutes while you preheat your oven to 425F.
3. Once the oven is preheated, top the dough with a little more olive oil and bake for 25-30 minutes, or until golden brown on top. Rotate the pan halfway to promote even browning.
4. While it’s baking, make the cream cheese glaze by combing everything in a pan and whisking gently while the cream cheese melts down. You might need to add a little more milk to get it to the right consistency.
5. When the focaccia is done, remove and place on a wire rack to cool slightly. Then top with the glaze and dig in with your friends!
