2 Reviews

~Tasty Dish~ and I enjoyed preparing this bread yesterday for Elevenses. Subbed whole milk for evaporated and 1 cup of spring whole wheat for regular. Cranberries reduced to 3/4 cup. Made two loaves and the loaves baked in about 30 minutes. Tried it with this spread: Flavored Butter: Saffron and Cardamom Butter Yum! Made for Veg Tag/November.

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COOKGIRl November 11, 2012

We & our guest really enjoyed this (for us) unusual focaccia, & although I pretty much followed the recipe on down, I did use a generous 1 1/2 cups of the dried cranberries! A very satisfying winter holiday treat, & one I'm happy to make again! Thanks for sharing this great recipe! [Made & reviewed in the PRMR Holiday Special]

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Sydney Mike December 09, 2009
Cranberry Focaccia