Cranberry Pecan Focaccia Bread with Rosemary

Vintage-dishes-lurayEver have one of those weeks where you just keep racking up blessings to count? With a grateful heart I can say this has been one of those weeks. Visiting with my daughter-in-law and granddaughter, chatting on the phone with my dad about apple trees, and unpacking a box of vintage dishes I’ve had stored away for 4 years; what a treat!

Then today, when an experimental bread recipe worked as well in reality as it did in my mind (better?), it was like the icing on the cinnamon rolls. You have to make this bread. Adapted from a recipe at The Cafe Sucrine, this one is going in the permanent file. Eat it plain, with cheese, sliced for turkey sandwiches, whatever! Trust me on this one. It’s a yummer!

Cranberry pecan focaccia bread

Cranberry Pecan Focaccia Bread with Rosemary
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
My new favorite bread. This bakes up quite puffy in the 9 inch square pan, which is what I was going for since I wanted to use it for sandwiches. It did not disappoint me. With a slightly sweet taste from the dried cranberries,, and an aromatic touch from the rosemary, this would also be good for a picnic with some salami and cheese.
  • 3 cups AP flour
  • 2 tablespoons brown sugar
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 2 teaspoons active dry yeast
  • ½ cup lukewarm milk
  • ½ cup lukewarm water
  • 2-3 tablespoons olive oil
  • ½ cup dried cranberries
  • -------
  • Olive oil and sea salt for finishing
  • 2 tablespoons finely chopped pecans
  • 1-2 teaspoons finely chopped fresh rosemary
  • Corn meal for the baking pan
  1. Add flour, brown sugar, salt, rosemary, and yeast to mixer bowl.
  2. Pour in the warmed milk and water. They should feel warm to the touch, but not burn your finger when you stick it in measuring cup. About 112F. If you use boiling water and mix that with cold milk, that's about what you're going for.
  3. Using the dough hook of your stand mixer, slowly mix on the lowest speed for a couple of minutes, until the dough begins to come together.
  4. Drizzle in the oil until the dough loses all dryness; continue to mix on lowest speed until it leaves the sides of the bowl.
  5. Dump the cranberries in and continue mixing.
  6. Turn mixer to next highest speed, and knead for 1-2 minutes. By hand you will knead about 5 minutes.
  7. In the end, you may need to remove the dough from the bowl and give it a couple of turns kneading by hand to get the cranberries mixed evenly.
  8. Form the dough into a ball and let rise in the bowl, covered with a towel for one hour or until doubled.
  9. Oil a 9 x 9 x 2 pan with olive oil and sprinkle lightly with corn meal.
  10. After the dough has risen, pat it into the pan, filling it evenly.
  11. Cover and let rise again for 30-60 minutes until nicely puffed.
  12. During the end of the 2nd rise, preheat your oven to 425F.
  13. Once the dough has puffed up in the pan, brush the top lightly with olive oil and use your fingers to dimple the dough well.
  14. Sprinkle with the chopped rosemary, pecans, and kosher salt.
  15. Bake in your 425F preheated oven for 18-22 minutes until browned.
  16. Cool and cut into 4 squares; halve each square horizontally to make sandwiches.
  17. Delicious with roasted turkey, Swiss cheese and mayo! For a daintier lunch, cut each sandwich square diagonally into triangles. Add some soup for a complete meal.


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