Rosemary Walnut Cranberry Focaccia
Elevate your bread game with this Rosemary Walnut Cranberry Focaccia, a golden, aromatic delight that effortlessly blends savory and sweet flavors. Made with airy all-purpose flour dough, this focaccia boasts a perfect balance of freshness from fragrant rosemary, crunch from toasted walnuts, and bursts of natural sweetness from dried cranberries. Topped with a drizzle of olive oil and a sprinkle of flaky sea salt, it’s baked to golden perfection with a tender, dimpled surface. Ideal for festive gatherings, holiday meals, or as a unique bread option for charcuterie boards, this focaccia’s combination of textures and flavors makes it irresistible. Plus, with simple ingredients and an approachable preparation process, it's a must-have recipe in your baking repertoire!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 1 tablespoon Sugar
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary
- 50 grams Walnuts
- 50 grams Dried cranberries
- 1 teaspoon Sea salt flakes
Instructions
In a large mixing bowl, combine the warm water and sugar, then sprinkle the active dry yeast over the top. Let it sit for 5–10 minutes until foamy.
Add the olive oil, salt, and 400 grams of the all-purpose flour to the yeast mixture. Stir using a wooden spoon until the dough starts to come together.
Gradually add the remaining 100 grams of flour while kneading the dough on a lightly floured surface for about 8–10 minutes. The dough should be smooth and slightly sticky.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 60 minutes, or until it doubles in size.
Line a baking sheet with parchment paper and drizzle it with olive oil. Turn the dough out onto the sheet and gently press it out into a rectangular or oval shape about 1 inch thick.
Preheat the oven to 200°C (400°F). Meanwhile, press your fingers into the dough to create dimples across the surface.
Sprinkle the fresh rosemary, chopped walnuts, and dried cranberries evenly over the dough. Gently press them into the surface.
Drizzle the dough with a bit more olive oil and sprinkle sea salt flakes over the top.
Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden brown and puffed up.
Remove from the oven and let cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 445.5 g | 162% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 51.2 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 936 mg | 20% | |
*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.
