Cranberry Focaccia

"What a delicious focaccia this is - the taste is so wonderful with the cranberries, I hope you enjoy it as much as we did -"
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Ready In:
14-18 slices




  • DOUGH: Combine warm water and sugar in a large bowl. Sprinkle yeast over mixture. Let stand until foamy, about 10 minutes.
  • 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 in a mixer on low speed.
  • Place dough in a lightly buttered or oiled large bowl. Cover bowl with plastic wrap amnd let rise until doubled in volume, about 1 hour.
  • Punch dough down on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8-inches in diameter. Place on a parhment-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes.
  • Preheat oven to 375°F
  • TOPPING: Gently brush with melted butter and sprinkle with coarse sugar.
  • Bake in preheated oven for 40-45 minutes, or until golden. Remove from baking sheet and cool on a wire rack.
  • If you are not serving right away, wrap focaccia well in foil and freeze in a plastic freezer bag. When ready to serve, defrost on counter,. Place in preheated 375F oven for 8-10 minutes, or until warm.

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  1. Although I followed the recipe most of the way, I did use a very generous measure of the dried cranberries, & we found this focaccia to be ABSOLUTELY GREAT! Had intended on sharing it with my son & DIL, but they were a little late coming around, & within 24 hours, 2 of us had managed to devour most of it! Definitely a keeper recipe! [Tagged, made & reviewed as part of my theme, Bread, Be It Ever So Humble!, in the current My 3 Chefs event]


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