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Cranberry Brie Focaccia Bread Recipe

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★★★★

3.9 from 74 reviews

This Cranberry Brie Focaccia Bread is a delightful twist on traditional Italian focaccia, combining the tartness of fresh cranberries, the creamy richness of brie cheese, and the fresh aroma of rosemary. Perfect for a festive appetizer or a unique snack, this bread is soft, flavorful, and beautifully golden with a slightly sweet cranberry topping.

Ingredients

Scale

Dough Ingredients

  • 1 3/4 cups warm water
  • 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 (divided)

Topping Ingredients

  • 1 1/2 cups fresh cranberries (some coarsely chopped, some whole)
  • 1/2 cup water
  • 1/4 cup sugar
  • 8 ounces brie cheese (torn or cut into pieces)
  • 3 tablespoons chopped fresh rosemary

Instructions

  1. Activate the yeast: In a bowl, combine the warm water, active dry yeast, and honey. Stir well and let it sit for 10 to 15 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Make the dough: In the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour, 1 tablespoon kosher salt, 1/2 cup of extra virgin olive oil, and the yeast mixture. Mix on medium-low speed until the dough just comes together. Knead for 5 to 6 minutes until silky and elastic, adding a bit of extra flour if the dough is too sticky.
  3. First rise: Transfer the dough to a large oiled bowl, cover it with a damp towel or plastic wrap, and place it in a warm spot for about 1 hour, or until it doubles in size.
  4. Shape the dough: After the dough has risen, oil a 15 1/2 x 10 inch jelly roll sheet pan with the remaining 1/2 cup olive oil. Place the dough in the pan, turning it over to coat it with the oil. Press and spread the dough with your fingers to fit it into the pan, creating dimples to mimic traditional focaccia texture. Cover again and let it rise for another hour in a warm place.
  5. Prepare cranberry topping: Preheat your oven to 425°F (220°C). In a saucepan, combine the cranberries, sugar, and 1/2 cup water over medium heat. Stir continuously until the sugar dissolves, then bring to a simmer. Immediately remove from heat and strain the cranberries, discarding excess liquid.
  6. Assemble and bake: Uncover the focaccia dough and spread the prepared cranberries evenly over the surface. Scatter torn pieces of brie cheese and sprinkle chopped fresh rosemary on top. Add an extra sprinkle of kosher salt and a drizzle of olive oil over everything. Bake in the preheated oven for 15 to 20 minutes, until the bread is golden brown and the cheese is slightly melted and bubbly.
  7. Cool and serve: Remove the focaccia from the oven and let it cool slightly in the pan before slicing. Serve warm or at room temperature, and enjoy!

Notes

  • For best results, use fresh cranberries rather than dried or frozen for vibrant flavor and texture.
  • If you prefer a less tart topping, you can adjust the sugar quantity or soak cranberries a bit longer before cooking.
  • Rosemary can be substituted with other fresh herbs like thyme or sage if desired.
  • Use a good quality brie cheese for creamy texture and rich flavor.
  • Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
  • Allow the bread to cool slightly before slicing to help the cheese set and prevent tearing.

Keywords: Cranberry Brie Focaccia, Focaccia Bread, Italian Bread, Holiday Bread, Cranberry Bread, Brie Cheese Bread, Rosemary Focaccia

Find it online: https://foodiecara.com/cranberry-brie-focaccia-bread-recipe/