1/5 Photos of Rosemary Walnut Cranberry Focaccia
2 hrs 30 mins
A wonderfully rustic Italian flat bread with rosemary, dried cranberries and chopped walnuts. My picture is made with the least amount of dried cranberries. I wished I had added an entire cup so as to have a piece in every bite. The milk helps promote a tender crumb. Can sub sun-dried tomatoes for the cranberries.
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Units: US | Metric
- 946.36 ml all-purpose flour (spooned and leveled)
- 314.66 ml warm water
- 11.09 ml active dry yeast (1/4 ounce packet)
- 9.85 ml salt
- 14.79 ml sugar
- 59.14 ml olive oil (plus additional for later use)
- 29.58 ml milk
- 118.29-236.59 ml dried cranberries
- 118.29 ml walnut pieces, toasted
- 29.58 ml fresh rosemary
- coarse sea salt (optional) or kosher salt (optional)
- fresh black pepper
- parchment paper
- 1Stir together the warm water, sugar and yeast in a measuring cup or small bowl; let stand until foamy, about 5 minutes.
- 2In the bowl of your stand mixer attached with a dough hook, add in flour and 2 teaspoons salt; stir to distributed salt.
- 3Pour into the mixing bowl, the proofed yeast mixture, milk and olive oil. Mix on low speed until dough comes together. Increase speed to medium and mix until dough is smooth, about 5 minutes.
- 4Lightly grease a bowl with olive oil, place in the dough ball and turn to coat all sides. Cover with plastic film and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- 5In the meantime, in a small saucepan over medium heat, combine 2 tablespoons of chopped rosemary and 2 tablespoons olive oil. Heat the mixture until olive oil bubbles, about 1 minute. Add in chopped cranberries and toasted walnuts; remove from heat. Let cool to room temperature.
- 6Line a baking tray with parchment paper and set aside. Once dough has risen, punch it down and knead in the cranberry/walnut mixture. (I was able to incorporate the mixture easily with a wooden spoon in the same bowl.) Form the dough into a tight ball, cover and let rest for 15 minutes.
- 7Pat the dough onto the sheet of parchment paper. (I divided mine into two flat, round loaves on separate sheets.) Cover with a plastic film and allow it to rise until doubled, about 45 minutes.
- 8Preheat the oven to 400 degrees F. Dimple the dough with your fingertips to make indentations. Lightly sprinkle with sea salt (don't add too much unless you like salty), if using, and fresh cracked black pepper.
- 9Place loaf in the middle shelf of a preheated oven. Bake for 20 - 30 minutes or until golden. Cool on a wire rack. Serve warm.
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Nutritional Facts for Rosemary Walnut Cranberry Focaccia
Serving Size: 1 (130 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 350.6
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 1.5 g
- Cholesterol 0.5 mg
- Sodium 586.7 mg
- Total Carbohydrate 51.7 g
- Dietary Fiber 2.8 g
- Sugars 2.1 g
- Protein 8.1 g