Cranberry Sage Focaccia
Yield: 1 loaf
Materials
- 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
- ⅓ 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
Instructions
- 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.