Recipes
Cranberry Sage Focaccia
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- Ingredients:
- 2 ½ cups Lukewarm Water
- 5 ¹⁄3 cups Arrowhead Mills All Purpose Flour
- 2 ½ teaspoons Dry Active Yeast
- 2 teaspoons Organic Honey
- 1 tablespoon Fine Kosher Salt
- ¹⁄3 cup High-Quality Olive Oil + more for drizzling
- 1 teaspoon of each – Fresh Rosemary, Thyme, + Sage (chopped)
- ¼ cup Fresh Cranberries
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- Directions:
- In a bowl, combine water, honey + yeast. Wait 5 minutes for bubbles to form. (This ensures your yeast is alive!) Mix in olive oil.
- In separate large bowl, combine all-purpose flour and salt until well combined.
- Add the yeast mixture to your dry and mix until well incorporated. This dough is very sticky. That’s okay!
- Allow to proof for one hour.
- With oiled hands, punch down the dough to redistribute the yeast.
- Pour another 2 tablespoons of olive oil in a rimmed baking sheet. Gently stretching to fit the pan.
- Let rise for another hour.
- With oiled fingers, press gently into the dough to create craters without going all the way through. Top with mixed herbs and add cranberries.
- Bake in a 425° F oven for 25-30 minutes or until golden and cooked throughout!
- Enjoy!
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