I’m so thankful for the day that I decided to make focaccia bread.
Yesssss. I am so serious.
Focaccia bread at home? HELLO. I am in love with it. In fact, as I write this, I have decided that I have to go make this recipe again, right this second. Immediately.
Give me a salad and focaccia and that’s all I need for my meal. WEIRD RIGHT.
This is the most festive bread! We have fresh cranberries that are slightly sweetened and the creamiest brie cheese that melts into the bread and creates some golden bubbles. Rosemary too, because of the festive-ness of course.
Just wait until the next three weeks.
I went a little hog wild with the rosemary this year. How can you not in December? It makes all of your food look like Christmas and who doesn’t want to eat Christmas!?
The best focaccia bread around me is at DeLallo’s and it’s just… so… soft and olive oil-y and salty. The texture and flavor and overall experience is so incredible that after eating a warm piece this past summer, I was adamant on making some at home. I knew it wasn’t that difficult, and it isn’t.
You can totally do it at home, I promise. You need a few hours (but it’s downtime!) so while you’re finishing decorating or cleaning your house like a psycho after a toddler tornado blew through (no idea what that is like), it can rise and bake.
My love for THIS exact bread runs deep. First, the flavor combination is awesome. The cranberries are tart, the cheese is melty and creamy, the rosemary is strong and fresh. It looks pretty for the season and if you take it to a party you will be the most popular!
AND. Just FYI – don’t flip your lid at the amount of olive oil that is necessary to make this bread divine. I did a double take too, but TRUST ME it is necessary for that slightly crunchy outside and buttery fluffy inside.
Seriously, who doesn’t want a crunchy outside and fluffy inside?!
CRANBERRY BRIE FOCACCIA BREAD
yield: SERVES 8 TO 10 (A TON!)
total time: 3 HOURS
INGREDIENTS:
1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
5 cups all-purpose flour, plus more for your workspace
1 tablespoon kosher salt, plus more for sprinkling
1 cup extra virgin olive oil
1 1/2 cups fresh cranberries, some coarsely chopped, some whole
1/2 cup water
1/4 cup sugar
8 ounces brie cheese, torn or cut into pieces
3 tablespoons chopped fresh rosemary
DIRECTIONS:
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!
1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
5 cups all-purpose flour, plus more for your workspace
1 tablespoon kosher salt, plus more for sprinkling
1 cup extra virgin olive oil
1 1/2 cups fresh cranberries, some coarsely chopped, some whole
1/2 cup water
1/4 cup sugar
8 ounces brie cheese, torn or cut into pieces
3 tablespoons chopped fresh rosemary
DIRECTIONS:
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!
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