Cranberry Sage Focaccia wth Rosemary Sprig

Cranberry Sage Focaccia

Servings1 loaf
Prep Time2 hours 15 minutes
Bake Time30 minutes


  • 2 ½ cups lukewarm water
  • 5 ⅓ cups Arrowhead Mills Organic All-Purpose Flour
  • 2 ½ teaspoons dry active yeast
  • 2 teaspoons organic honey
  • 1 tablespoon fine kosher salt
  • cup high-quality olive oil + more for drizzling
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon thyme chopped
  • 1 teaspoon sage chopped
  • ¼ cup fresh cranberries


  • 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. The dough will be very sticky.
  • 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.
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