Cranberry Focaccia

READY IN: 1hr 15mins
Recipe by Katzen

Found in the Simple Homemade Fall '09 Flyer. Prep time does not include 1 hour 45 minutes rising time.

Top Review by COOKGIRl

~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: Recipe #489593 Yum! Made for Veg Tag/November.

Ingredients Nutrition


  1. Dough:.
  2. Combine warm water & sugar in large bowl. Sprinkle yeast over mixture; let stand until foamy, about 10 minutes.
  3. Stir in next 7 ingredients. Add 2 1/2 cups flour, stirring to combine. Stir in additional flour a bit at a time to make a soft dough. Knead 10 minutes by hand on a lightly floured surface or 5 minutes on a mixer on low speed.
  4. Place dough in a lightly buttered or oiled large bowl. Cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.
  5. Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8" in diametre. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap and let rise until doubled, about 45 mintues.
  6. Preheat oven to 375F (190C).
  7. Topping:.
  8. Gently brush with melted butter and sprinkle with coarse sugar.
  9. Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on wire rack.
  10. Tip: If not serving right away, wrap in foil and freeze in a plastic bag. When ready to serve, defrost on counter. Place in preheated 375F oven for 8-10 minutes, serve.

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