Rosemary Walnut Cranberry Focaccia Recipes

ROSEMARY WALNUT CRANBERRY FOCACCIA

Steps:

• Stir together the warm water, sugar and yeast in a measuring cup or small bowl; let stand until foamy, about 5 minutes.
• In the bowl of your stand mixer attached with a dough hook, add in flour and 2 teaspoons salt; stir to distributed salt.
• Pour 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.
• Lightly 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.
• In 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.
• Line 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.
• Pat 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.
• Preheat 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.
• Place loaf in the middle shelf of a preheated oven. Bake for 20 - 30 minutes or until golden. Cool on a wire rack. Serve warm.

CRANBERRY FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Cover and let rest for 10 minutes. Shape into a 14x10-in. rectangle and place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Sprinkle with cranberries and brown sugar. Bake at 400° for 10-15 minutes or until golden brown. Remove to a wire rack.

EASY ROSEMARY FOCACCIA

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

CRANBERRY FOCACCIA

Steps:

• 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.