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Cranberry Rosemary Focaccia

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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. I’m one of those freaky people who are madly in love with 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 been soft, salty and whipped.

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. 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 in the history of ever 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 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.


Cranberry Rosemary Focaccia

This cranberry rosemary focaccia is easily made from a fresh yeast dough and topped with lots of chopped rosemary, fresh tart cranberries and sprinkling of kosher salt.

Yield: 9x13 pan

Prep Time: 55 minutes

Cook Time: 30 minutes

Total Time: 85 minutes


  • 3-1/4 cups all-purpose flour
  • 1 packet Fleischmann's® RapidRise 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 towel and let rise in warm place until doubled in size, about 30 minutes. (You can also cover your bread with a piece of plastic wrap sprayed with 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 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 oven preheats to 375 degrees.

Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if you’d like.

There’s a sense of pride in sharing something you’ve baked from scratch. With

Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron a little dirty. Baking with yeast this holiday season can be as easy as pre-heating the oven. To find out more, visit foodnetwork.com/holidaybaking.

This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.