Cranberry Focaccia Bread is a slightly sweet, soft bread that is the perfect side for any meal!
This post is sponsored on behalf of Fleischmann’s® Yeast to create this recipe. I only partner with brands that I use in my kitchen. All opinions expressed are 100% my own.
With the holiday season fast approaching, I am always looking for new and different side dishes that I know my whole family will love. As many families do, we enjoy the traditional favorites at our holiday table, but trying out fresh ideas is fun as well. And this Cranberry Focaccia Bread is a simple twist on classic focaccia…so it’s the best of both worlds! It’s a classic focaccia, with a sweet twist that is perfect for the holidays!
And a fun little side note…I am going to be baking Focaccia Bread on Wednesday, November 8th LIVE over on my Facebook page at 3pm EST! I would LOVE it if you guys joined me, it should be a lot of fun!
Today, I used the Beginner’s Focaccia recipe from my friends over at Fleischmann’s® Yeast which is such a great, easy recipe that is easily adapted upon! Baking bread from scratch is easier than you’d think, especially when you use Rapid Rise™ Yeast. Your fresh, homemade bread will be ready in no time…with no kneading necessary. There is absolutely no reason to be intimidated by yeast baking. Beyond this recipe being infinitely adaptable, homemade bread for the holidays is the ultimate “Bake It Yourself” moment! Baking bread at home is so rewarding and really special, especially during the holidays. It’s becoming my own Thanksgiving tradition.
The dough is very, very simple for this focaccia. Like I said, there is no kneading required, just a bowl and a spoon! Once it’s mixed spread it into a 9×13 baking dish, cover it, and allow it to rise for only 30 minutes, which is why I love using Fleischmann’s Rapid Rise® Yeast.
Once it has risen, you will poke holes into the dough and then brush on a little melted butter!
This is where things get festive…dried cranberries!
But why stop there? I went ahead and sprinkled on a little brown sugar as well. This gives the top of the bread a crunchy texture, as well as a little sweetness paired with the cranberries.
It bakes up perfect and it’s so delicious served warm!
You can spread a little more butter on, or enjoy it plain.
I can’t wait to use this bread for a turkey sandwich this Thanksgiving!
And don’t forget that I am going to be baking Focaccia Bread on November 8th LIVE over on my Facebook page at 3pm EST! I would LOVE to have you guys pop over and watch how easy the process of baking with yeast is!
See you then!
This slightly sweet focaccia bread is a great side dish for all occasions!
3-1/4 cups all-purpose flour
1 packet Fleischmann’s® RapidRise Yeast
1 tablespoon granulated sugar
1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
1 1/2 cups water
- 4 tablespoons melted butter, divided
- 1/3 cup light brown sugar
- 3/4 cups dried cranberries
- Spray a 9×13 baking dish with nonstick spray. Set aside.
- Combine flour, dry yeast, granulated sugar, salt, and ground cinnamon in a large mixing bowl and stir until blended.
- Combine water and 2 tablespoons melted butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture and stir with a spoon until well mixed.
- Press the dough evenly into the prepared 9×13 pan. Don’t worry if the dough isn’t even or filling the corners, it will rise and spread. Cover the pan with a clean towel and let it rise in warm place until doubled in size, about 30 minutes.
- Gently poke holes about every inch in the dough going nearly to the bottom of the dough. Brush or drizzle the remaining 2 tablespoons of melted butter evenly on top.
- Evenly sprinkle the dough with the brown sugar and sprinkle the cranberries on top. Press the cranberries gently into the dough. Allow the dough to rise uncovered for an additional 15 minutes while oven preheats to 375°F.
- Bake for 25 to 30 minutes or until golden brown. Cool slightly.
- Serve with butter, if desired.