Cranberry Focaccia

Overview

The skin of focaccia bread is crispy when it is freshly baked. I feel that it tastes better after it cools down. I didn't like it at first but now I am obsessed with it. It is a bit chewy and salty. This time I added some dried cranberries to it, and the taste is even more perfect. It is very healthy to make it myself.

Tags

• baking
• children
• bread
• afternoon tea
• cranberry
• high powder
• olive oil
• rosemary
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Add water, salt, sugar to the flour bucket, add flour and yeast

   

3. 3 Wash fresh rosemary and add 5 grams of olive oil and mix well

   

4. 4 After stirring for about ten minutes, the dough is fully formed and then slowly add 15 grams of olive oil and continue stirring until the dough absorbs all the olive oil

   

5. 5 Take out the dough and knead it into a smooth dough. Cover with plastic wrap and let it rest for 15 minutes

   

6. 6 Then press it into a rectangular shape with your hands, apply a thin layer of olive oil on the surface, and sift a layer of powder on the surface

   

7. 7 Then fold 3 layers

   

8. 8 Place the lid back on the bread machine and let rise until doubled in size

   

9. 9 Remove the air and flatten it into a square, add half of the dried cranberries

   

10. 10 Stack it like a quilt, turn it 90 degrees, and then fold it into 3 layers

    

11. 11 Then put it into the baking pan and push it flat on all sides with your hands, stretch the dough to fit the size of the baking pan, and lightly press the surface with your fingertips to make small indentations

    

12. 12 Let ferment until doubled in size, brush the surface with olive oil, and add the remaining dried cranberries and rosemary.

    

13. 13 Preheat the oven to 190 degrees and bake on a baking sheet until the surface is golden brown for 18 to 20 minutes. Let cool before cutting into pieces and enjoying