Best Cranberry Chicken Focaccia Recipes

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CRANBERRY FOCACCIA



Cranberry Focaccia image

What a delicious focaccia this is - the taste is so wonderful with the cranberries, I hope you enjoy it as much as we did -

Provided by Chef mariajane

Categories     Yeast Breads

Time 45m

Yield 14-18 slices

Number Of Ingredients 14

1/2 cup warm water
1 teaspoon sugar
1 (11 ml) envelope fleichman's instant quick-rising yeast
2/3 cup Carnation Evaporated Milk (regular 2% or fat-free)
1/4 cup warm water
1/4 cup butter, melted
1/4 cup brown sugar, packed
2 teaspoons salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 1/4 cups robin hood best for bread homestyle white flour
1 cup dried cranberries
2 tablespoons butter, melted
1/4 cup coarse sugar

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.

ROSEMARY WALNUT CRANBERRY FOCACCIA



Rosemary Walnut Cranberry Focaccia image

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.

Provided by gailanng

Categories     Yeast Breads

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups all-purpose flour (spooned and leveled)
1 1/3 cups warm water
2 1/4 teaspoons active dry yeast (1/4 ounce packet)
2 teaspoons salt
1 tablespoon sugar
1/4 cup olive oil (plus additional for later use)
2 tablespoons milk
1/2-1 cup dried cranberries
1/2 cup walnut pieces, toasted
2 tablespoons fresh rosemary
coarse sea salt (optional) or kosher salt (optional)
fresh black pepper
parchment paper

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.

Nutrition Facts : Calories 350.6, Fat 12.4, SaturatedFat 1.6, Cholesterol 0.5, Sodium 586.8, Carbohydrate 51.8, Fiber 2.8, Sugar 2.2, Protein 8.2

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