Irresistible Cranberry-Pine & Rosemary Focaccia Bread

The aroma of freshly baked Cranberry-pine & rosemary focaccia bread wafts through the kitchen, enveloping you in a warm, inviting embrace. With its golden crust and soft, pillowy interior, this bread is not just a treat for the taste buds but also a feast for the eyes.

Picture yourself at a gathering where everyone is raving about your culinary skills. The blend of tart cranberries, fragrant pine, and earthy rosemary will have your friends and family convinced you’ve been hiding secret baking talents all along.

I remember the first time I made this Cranberry-pine & rosemary focaccia bread; my family couldn’t believe I had baked it from scratch! Their delighted faces were priceless, and it vanished faster than I could say “focaccia.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose flour: This is the backbone of any focaccia; choose high-quality flour for better texture.

• Active dry yeast: Look for fresh yeast; it’s essential for that perfect rise.

• Warm water: Aim for about 110°F (43°C) to activate the yeast without killing it.

• Olive oil: A good quality extra virgin olive oil enhances flavor throughout the bread.

• Fresh rosemary: Use fragrant sprigs to infuse that lovely earthy aroma into your dough.

• Dried cranberries: Opt for sweetened cranberries to balance out the savory flavors perfectly.

• Coarse sea salt: This adds a delightful crunch on top and elevates all the flavors.

• Pine nuts: Toasted pine nuts add a nutty richness that complements the cranberries beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cranberry-pine & rosemary focaccia bread

Prepare the Dough: In a large mixing bowl, combine warm water and active dry yeast. Let it sit until foamy—about 5 minutes—to ensure your yeast is alive and ready to work its magic.

Add Flour and Mix Well: Gradually mix in all-purpose flour until combined. The dough will be sticky; don’t worry! This stickiness means you’re on your way to making fluffy focaccia.

Knead with Love: Transfer dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Channel your inner baker as you fold and press—this action is great stress relief!

Add Flavors Galore: Gently fold in chopped rosemary, dried cranberries, and toasted pine nuts into your dough. The colors alone are enough to brighten up any kitchen!

Let It Rise: Place your dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size. It’s like giving your dough a cozy blanket!

Bake to Perfection!: Preheat your oven to 400°F (200°C). Transfer risen dough to an oiled baking sheet; use your fingers to create dimples across its surface. Drizzle with olive oil and sprinkle sea salt before baking for 20-25 minutes until golden brown.

Enjoying homemade Cranberry-pine & rosemary focaccia bread brings joy not just from eating but from creating something truly special. With each bite, you’ll savor the delightful combination of flavors while basking in the compliments from fellow food lovers. Happy baking!

Perfecting the Cooking Process

Start by mixing your dry ingredients first, then incorporate the wet ones for a smooth dough. Allow it to rise until doubled in size, about 1-2 hours depending on your kitchen’s warmth. Preheat your oven while shaping the dough into a beautiful focaccia, pressing in cranberries and rosemary for that irresistible flavor explosion. Bake until golden brown and your kitchen smells like an Italian bakery, around 25-30 minutes.

Add Your Touch

Feel free to swap cranberries with cherries or even olives if you’re feeling adventurous. You can also experiment with different herbs like thyme or sage for a unique twist. For extra crunch, sprinkle some sea salt on top before baking. Just remember, creativity is key—this isn’t just any bread; it’s a canvas for your culinary artistry!

Storing & Reheating

Store leftover focaccia in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, pop it in the oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again—nobody likes soggy bread.

Sharing this recipe reminds me of my first encounter with focaccia during a family gathering. It was an epic battle between my cousin’s sweet version and my savory take—let’s just say mine won over hearts (and stomachs).

FAQ

Can I use fresh herbs instead of dried ones?

Absolutely! Fresh herbs like rosemary are more flavorful than their dried counterparts. Just make sure to chop them finely to release their aromatic oils fully.

What can I serve with my Cranberry-pine & rosemary focaccia bread?

This focaccia pairs wonderfully with soups, salads, or as a delightful appetizer with dips like hummus or olive oil infused with balsamic vinegar.

How do I know when my focaccia is done baking?

Your focaccia should be golden brown on top and sound hollow when tapped on the bottom. A kitchen thermometer can also help; it should register around 200°F (93°C).

Can I freeze leftover focaccia?

Yes! Wrap slices tightly in plastic wrap and freeze them. When you’re ready to enjoy again, thaw overnight in the fridge or pop them directly into the oven until warm.

Conclusion for Cranberry-pine & rosemary focaccia bread

In summary, making Cranberry-pine & rosemary focaccia bread is not only easy but also incredibly rewarding. By following these tips on perfecting your cooking process and personalizing it to your taste, you’ll create a delicious centerpiece that pleases every palate at your table. Don’t forget to store any leftovers properly so you can relish this delightful treat time and again!

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Cranberry-pine & rosemary focaccia bread

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Cranberry-pine & rosemary focaccia bread is a delightful blend of flavors and textures that elevates your baking game effortlessly. With its golden crust and soft, pillowy interior, this bread is perfect for any occasion—be it a cozy family dinner or an impressive centerpiece at a gathering. The aromatic combination of tart cranberries, earthy rosemary, and nutty pine nuts creates a truly irresistible treat that will have everyone asking for seconds.

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Ingredients

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• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup warm water (about 110°F)
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh rosemary, chopped
• 1/2 cup dried cranberries, sweetened
• 1 tsp coarse sea salt
• 1/4 cup pine nuts, toasted

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Instructions

1. In a large bowl, mix warm water and active dry yeast; let sit for about 5 minutes until foamy.
2. Gradually add all-purpose flour and mix until combined; the dough will be sticky.
3. Knead on a floured surface for about 10 minutes until smooth.
4. Fold in chopped rosemary, dried cranberries, and toasted pine nuts.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
6. Preheat oven to 400°F (200°C). Transfer dough to an oiled baking sheet; create dimples in the surface with your fingers.
7. Drizzle with olive oil and sprinkle sea salt before baking for 20-25 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 190
• Sugar: 3g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 0mg