Best Cranberry Focaccia Recipes

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.

TURKEY FOCACCIA CLUB W/ SPECIAL CRANBERRY MAYONNAISE

Steps:

• In small bowl, combine mayonnaise, cranberry sauce, mustard, pecans and honey.
• Cut bread in half horizontally, then spread both sides with cranberry pecan mayonnaise.
• Layer with lettuce, turkey cheese, tomato and bacon.
• Replace bread top, cut into wedges and enjoy!

CRANBERRY CHICKEN FOCACCIA

Steps:

• With fingers, carefully loosen skin from each chicken breast to form a pocket. Place thyme sprigs under the skin and sprinkle with salt and pepper. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°., Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and slice chicken. Place the cranberries, orange segments and sugar in a small food processor; cover and process until blended., Layer bread bottom with cheese, lettuce, cranberry mixture, chicken and pecans; replace top. Cut into six wedges.

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.

CRANBERRY BRIE FOCACCIA

Steps:

• In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
• In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
• Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
• After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
• Preheat the oven to 425 degrees F. Place the cranberries, sugar and water in a saucepan and heat over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer and immediately remove it from the heat. Strain the cranberries from the liquid.
• Uncover the pan and cover the bread with the cranberries, brie and rosemary. Add another sprinkle of sea salt and drizzle of olive oil. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool before slicing. Devour!

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:

• Dough:.
• Combine warm water & sugar in 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 on a mixer on low speed.
• 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.
• 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.
• Preheat oven to 375F (190C).
• 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 wire rack.
• 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.