Cranberry Rosemary Focaccia

4.80 from 5 votes

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 a sprinkling of kosher salt.

Prep Time1

Cook Time30

Total Time1 30

Course: Bread

Cuisine: American

Keyword: cranberry bread recipe, cranberry rosemary focaccia, easy bread recipes, focaccia bread recipe, simple focaccia bread recipe, winter bread recipes, yeast bread recipes

Servings: servings

Author: Brandy O'Neill

Equipment

Ingredients

3-1/4 cups all-purpose flour
1 (.25 ounce) packet instant yeast 2-¼ teaspoons
1 tablespoon sugar
1½ teaspoons kosher salt divided
1½ cups water
4 tablespoons extra virgin olive oil divided
⅓ cup fresh cranberries halved
2 tablespoons finely minced rosemary

Instructions

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 degrees F to 130 degrees 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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