Cranberry Focaccia Bread
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 10 servings
Category: Side Dish
Method: Oven
Cuisine: American
Description
This flavorful Cranberry Focaccia Bread is a soft bread recipe that makes the perfect side for any meal! With a rather sweet taste, one bite of this fresh bread will have you reaching for more!
Ingredients
-
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
Instructions
- 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 almost 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 a further 15 minutes while oven preheats to 375°F.
- Bake for 25 to 30 minutes or until golden brown. Cool barely.
- Serve with butter, if desired.
Nutrition
- Serving Size: 1 Spice
- Calories: 106
- Sugar: 15.8 g
- Sodium: 3.3 mg
- Fat: 4.7 g
- Carbohydrates: 17.3 g
- Protein: 0.1 g
- Cholesterol: 12.2 mg
