Rosemary Walnut Cranberry Focaccia Recipes

ROSEMARY WALNUT BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 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 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

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.

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 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 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.