When the nice folks at Cape Cod Select Premium Cranberries invited me to join the 2020 Cranberry Challenge, I knew I wanted in! I love cranberries and think I make the best cranberry sauce in the world, but this challenge isn't about cranberry sauce. It is about finding new and exciting ways to use cranberries, the Official Super-Fruit of 2019! I am submitting my Cranberry Rosemary Focaccia Bread in the Cran You Believe It? category.
As cranberry recipe ideas ran through my thoughts and dreams, (yes, dreams) this one kept coming back time and time again. It took a few attempts to get it right, but when I did, it was worth it. Cranberry Rosemary Focaccia Bread!
My idea was to serve the Cranberry Focaccia with olive oil and white balsamic vinegar for dipping. I used Apricot Infused Balsamic Vinegar, but any will do. I also tried it with dark balsamic, but the white was my favorite. My daughter and her family ate and loved theirs topped with cream cheese. I think it would be a stunning addition to a cheese or charcuterie board.
Cape Cod Select Cranberries are available year round frozen and fresh seasonally. Now would be the time to tell you that Cape Cod Select Cranberries provided the cranberries used in this recipe, but I already had a half bag in the freezer. I keep one on hand in case of turkey sandwich with cranberry sauce cravings.
Recipe Tips for Cranberry Rosemary Focaccia Bread:
- Allow the cranberries to thaw slightly before pressing them into the dough. The juice that remains will bubble out during baking and create luscious crispy edges.
- Use premium extra virgin olive oil for this recipe. Save the "everyday" olive oil for something else.
- You can use dried rosemary as a last resort, but fresh is best!
- 2 cups flour (all purpose)
- 1 tsp kosher salt
- 1 ¼ tsp instant yeast
- 1 cup warm water
- 1 cup Cape Cod Select Cranberries (frozen)
- t tsp butter (for greasing pan)
- 2 tsp olive oil (divided)
- 1 sprig fresh rosemary
- flaky sea salt ((I like Fleur de Sel Le Saunier de Camargue) )
- 2-3 TBS premium olive oil
- Premium extra virgin olive oil
- White or regular Balsamic vinegar (I liked white the best!)
- In a medium, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a sturdy wooden spoon, mix until all of the flour is well incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours. I kept mine in the fridge overnight.
- Pour one tablespoon of olive oil into a clean medium sized bowl. Remove the dough from the refrigerator and form it into a ball, turning the edges under until smooth on top. Place the dough ball into the oiled bowl. Cover with plastic wrap and allow to rest in a warm place until the dough is doubled in size.
- Lightly butter a baking sheet and top with parchment paper. Pour one teaspoon olive oil into the center of each pan. Dump the dough out onto the parchment paper and form into an 8 inch round, popping any large air bubbles as they form. Use your finger to press dimples all over the surface of the dough. Press a cranberry into each dimple.
- Drizzle 2-3 tablespoons of good extra virgin olive oil over the top of dough allowing it to seep around the cranberries. Generously garnish the top of the dough with fresh chopped rosemary or small torn sprigs. Generously sprinkle the top with flaky sea salt. Let the dough rest at room temperature until it just begins to rise again.
- Pre-heat oven to 425°. Place the the baking sheet on the middle reack of the oven. Bake for 18 to 23 minutes, until the tops are golden and the undersides are crisp. Remove pan from the oven. With a metal spatula remove bread round from the pan and transfer to a cooling rack. Sprinkle with additional flaky sea salt if desired.
- Serve warm or at room temperature with small plates or shallow bowls of equal parts Balsamic vinegar and olive oil for dipping.
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