Cranberry Brie Focaccia Bread
This Cranberry Brie Focaccia is a unique Christmas twist on the classic Italian bread that combines a warm, fluffy texture with bursts of tart cranberries and creamy brie cheese. Whether served as an appetizer, a side dish, or a festive centerpiece, this focaccia is sure to impress your family and friends at home or any holiday gathering.
Ingredients
1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
5 cups organic all-purpose flour plus more for working
1 tablespoon kosher salt plus more for sprinkling
1 cup organic extra virgin olive oil
1 1/2 cups fresh organic cranberries some coarsely chopped, some whole
1/2 cup water
2 tbsp of Uncle Matt’s Organic No Sugar Added Lemonade
1/4 cup organic sugar
8 ounces organic brie cheese torn or cut into pieces
3 tablespoons chopped fresh rosemary
Instructions
- 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.
- 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 will 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 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. Enjoy!
