Cranberry Rosemary Focaccia Bread
Not your everyday Focaccia bread. This one has juicy cranberries and fresh rosemary on top. Dip in golden balsamic vinegar and extra virgin olive oil.
Equipment
- Large bowl
- Parchment paper
- Baking sheet
Ingredients
- 2 cups flour (all purpose)
- 1 teaspoon kosher salt
- 1 ¼ teaspoon instant yeast
- 1 cup warm water
- 1 cup Cape Cod Select Cranberries (frozen)
- t teaspoon butter (for greasing pan)
- 2 teaspoon 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!
Instructions
- 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.
Nutrition
Nutrition Facts
Cranberry Rosemary Focaccia Bread
Amount per Serving
Calories
165
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Sodium
293
mg
12
%
Potassium
62
mg
2
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
8
IU
0
%
Vitamin C
2
mg
2
%
Calcium
5
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Tried this recipe?Let us know how it was!