Cranberry Focaccia – a delicious recipe with active dry yeast, warm water, sugar, butter, nonfat dry milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Cover and let rest for 10 minutes. Shape into a 14x10-in. rectangle and place on a greased
4
. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
5
Sprinkle with cranberries and brown sugar. Bake at 400u00b0 for 10-15 minutes or until golden brown. Remove to a wire rack.
585
kcal
Calories
10
g
Fat
115
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 teaspoons active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 5 tablespoons sugar, 3 tablespoons butter, softened, and more.
Yes, Cranberry Focaccia falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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