This cranberry rosemary focaccia is easily made from a fresh yeast dough and topped with lots of chopped rosemary, fresh tart cranberries, and a sprinkling of kosher salt.
Every single winter I get the same speech from my husband “Brandy…why is there 4 pounds of cranberries overtaking the freezer?”
I’m one of those people who see cranberries go on sale and then feel the need to buy all. the. cranberries.
Love all things cranberry.
Do they make an excellent cranberry orange Dutch baby? Yes.
Are they great in cranberry nut bread? Duh.
Are they amazing in the totally messy ham cheddar cranberry melt? Oh heck yes.
However, until today I had never really given it much thought when it comes to throwing it in yeasted bread.
Focaccia to be exact.
I have always been a huge fan of bread but when it comes to homemade bread I basically get weak in the knees.
I cannot be stopped.
If I got out to dinner and you set fresh bread in front of my drooling face I will eat it all.
I’m not lying.
I will get stabby if you try to eat my bread.
Don’t even get me started on how upset I will become if they dare put down rock-hard cold butter in front of my face.
Butter should always be soft, salty, and whipped.
Love this rosemary cranberry focaccia bread?
Of course, after I ramble about how I love butter I’m going to shock you and let you know I used zero butter in this recipe.
BUT I did use totally amazing olive oil.
My love for olive oil is just as strong as butter so all the same rules apply.
I should also confess this is in fact the first time I ever made homemade focaccia.
Like always, I was a little worried at first because I’m always worried that the yeast won’t work.
I don’t know why I have this fear. It has never not worked for me.
2015 is my year to yeast it up.
Yeast it up.
That sounds weird.
After I realized that making homemade focaccia is beyond easy I had to decide what I wanted to put on the beauty.
Well, as I previously mentioned I have no less than 4 pounds of cranberries in my freezer so that was a bit of a no-brainer.
I also threw on rosemary and a little kosher salt.
It’s the perfect balance of tart cranberries, herbaceous rosemary, and rich olive oil-soaked bread.
The hardest part about making this recipe is covering it with a damp towel (thanks for the tip Fleischmann’s!) and waiting for it to rise.
The rise time is so hard because as soon as I decide I want bread I want it that minute.
But, as my father says – patience is a virtue.
Love this cranberry rosemary focaccia?
Why not try a few of my other tasty bread recipes?
- Love the addition of pumpkin to your bread? Try my Rosemary Pumpkin Rolls.
- Craving some heat? Try my Jalapeño Cheddar Cornbread.
- Want toast for breakfast? Try my Cinnamon Raisin Sourdough Bread.
- Need a simple bread recipe in your life? Try my No Yeast Sourdough Bread.
- 3-1/4 cups all-purpose flour
- 1 packet instant yeast
- 1 tablespoon sugar
- 1-1/2 teaspoons kosher salt, divided
- 1-1/2 cups water
- 4 tablespoons extra virgin olive oil, divided
- 1/3 cup fresh cranberries, halved
- 2 tablespoons finely minced rosemary
- Add flour, dry yeast, sugar, and 1 teaspoon salt in a large mixing bowl and stir until combined.
- Combine water and 2 tablespoons olive oil in a small microwave-safe bowl.
- Microwave on high in 15-second increments until very warm but not hot to the touch (120° to 130°F).
- Add to flour mixture and stir with a spoon until well mixed.
- Spread into greased 9x13 inch pan. Don’t worry if the dough isn’t even or filling the corners.
- Cover with a towel and let rise in a warm place until doubled in size, about 30 minutes. (You can also cover your bread with a piece of plastic wrap sprayed with a non-stick spray instead of a towel.)
- Using your lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough.
- Drizzle with the remaining 2 tablespoons olive oil and evenly top with cranberries, rosemary, and remaining 1/2 teaspoon kosher salt.
- Let rise, uncovered, an additional 15 minutes while the oven preheats to 375 degrees F.
- Bake for 25 to 30 minutes or until golden brown.
- Cool slightly. Cut and serve with extra oil for dipping if you’d like.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 213mgCarbohydrates: 34gFiber: 2gSugar: 1gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.