Cranberry Sage Focaccia

      • 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
      • Directions:
        1. In a bowl, combine water, honey + yeast. Wait 5 minutes for bubbles to form. (This ensures your yeast is alive!) Mix in olive oil.⁠
        2. In separate large bowl, combine all-purpose flour and salt until well combined. ⁠
        3. Add the yeast mixture to your dry and mix until well incorporated. This dough is very sticky. That’s okay!⁠
        4. Allow to proof for one hour.⁠
        5. With oiled hands, punch down the dough to redistribute the yeast.⁠
        6. Pour another 2 tablespoons of olive oil in a rimmed baking sheet. Gently stretching to fit the pan.⁠
        7. Let rise for another hour.⁠
        8. With oiled fingers, press gently into the dough to create craters without going all the way through. Top with mixed herbs and add cranberries.⁠
        9. Bake in a 425° F oven for 25-30 minutes or until golden and cooked throughout!⁠
        10. Enjoy!⁠