All the FLaVoRs of Thanksgiving baked into focaccia bread…cranberries, fresh herbs, garlic, onion, celery…topped with parmesan cheese. Meant for sharing!!
Servings | Prep Time |
1 loaf | 10 minutes |
Cook Time | Passive Time |
20 minutes | 30 minutes |
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All the FLaVoRs of Thanksgiving baked into focaccia bread…cranberries, fresh herbs, garlic, onion, celery…topped with parmesan cheese. Meant for sharing!!
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Ingredients
- 3 cups all-purpose flour
- 2 tsp. rapid rise yeast
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. Berkman's Spices Petaluma Pepper blend
- 1 clove garlic minced
- 1/3 cup onion minced
- 1/2 cup dried cranberries chopped
- 1/4 cup extra-virgin olive oil
- 1 cup warm water
- 1/4 cup freshly grated parmesan cheese
Servings: loaf
Instructions
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. Add spices, garlic, rosemary, onion, and cranberries and stir to combine. Make a well in the center and pour in the olive oil and warm water. Stir until combined. Stir in just enough remaining flour to form soft dough.
- Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest for 20 minutes.
- Preheat oven to 375’. Coat a 13 x 9 x 1 inch baking pan with cooking spray. Punch dough down. Press into prepared pan. Cover and let rest for 10 minutes.
- Sprinkle top evenly with parmesan cheese. Bake for 20 minutes or until golden brown. Cool in pan for 10 minutes; then remove from pan to a wire rack to cool.
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