Cranberry Focaccia
Sweet, tangy, and irresistibly festive, Cranberry Focaccia is a delightful twist on the classic Italian bread, perfect for elevating your holiday table or adding a touch of elegance to any meal. This recipe strikes a balance between savory and sweet, with bursts of fresh cranberries nestled into the soft, golden dough complemented by fragrant rosemary and a sprinkle of coarse sea salt for a hint of crunch. The dough is enriched with olive oil for a rich, tender crumb and dimpled to perfection for that signature focaccia texture. Whether served as an appetizer, paired with cheese and charcuterie, or enjoyed alongside your favorite soup or salad, this homemade cranberry focaccia is sure to impress. Ready in just over two hours, it’s easier than you’d think to create this bakery-worthy bread in the comfort of your own kitchen! Perfect keywords: cranberry focaccia recipe, holiday bread, rosemary focaccia, homemade focaccia, festive bread ideas.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 5 tablespoons Olive oil
- 150 grams Fresh cranberries
- 1 tablespoon Fresh rosemary
- 0.5 teaspoon Coarse sea salt
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it rest for 5-10 minutes until foamy.
Add 2 tablespoons of olive oil, salt, and the flour to the yeast mixture. Mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 200°C (400°F) and grease a large baking sheet or pan with 1 tablespoon of olive oil.
Punch down the risen dough and transfer it to the prepared pan. Use your fingers to gently stretch and press the dough into an even layer, creating dimples across the surface.
Drizzle 2 tablespoons of olive oil evenly over the dough. Scatter the fresh cranberries and chopped rosemary on top, gently pressing them into the dimples.
Sprinkle coarse sea salt over the top for added texture and flavor.
Let the dough rest for 20 minutes for a second rise.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
