Cranberry Brie Focaccia Bread
User Reviews
5
Cranberry Brie Focaccia Bread
Description
This focaccia recipe blends a classic yeast dough made from warm water, active dry yeast, honey, flour, kosher salt, and olive oil with additions of fresh cranberries, Brie cheese, and rosemary to produce a savory-sweet bread. After proofing, the dough is stretched in a sheet pan oiled with olive oil, where it is dimpled by finger pressings to create the traditional focaccia texture. The dough then rises again before baking.
The cranberries provide tart bursts of flavor throughout the bread, which contrast with the smooth, creamy Brie cheese pieces baked inside. Fresh rosemary lends a piney, herbal note that complements both the fruit and cheese. The texture is tender and slightly oily from the olive oil, with a golden crust and soft interior filled with sweet and savory accents.
This bread works well as part of a snack, appetizer, or alongside soups and salads. The recipe notes it comes from the Food Network, emphasizing a homemade approach with common bread-making ingredients and techniques. It requires typical bread rising times but is straightforward in method, making it approachable for bakers familiar with yeast doughs.
Ingredients
- 1 3/4 cups water warm
- 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 cranberries some coarsely chopped, some whole, fresh
- 1/2 cup water
- 1/4 cup sugar
- 8 ounces Brie cheese torn or cut into pieces
- 3 tablespoons rosemary chopped, fresh
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. 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!
User Reviews
Overall Rating
5
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