Rosemary Walnut Cranberry Focaccia

Elevate your bread game with this Rosemary Walnut Cranberry Focaccia, a golden, aromatic delight that effortlessly blends savory and sweet flavors. Made with airy all-purpose flour dough, this focaccia boasts a perfect balance of freshness from fragrant rosemary, crunch from toasted walnuts, and bursts of natural sweetness from dried cranberries. Topped with a drizzle of olive oil and a sprinkle of flaky sea salt, it’s baked to golden perfection with a tender, dimpled surface. Ideal for festive gatherings, holiday meals, or as a unique bread option for charcuterie boards, this focaccia’s combination of textures and flavors makes it irresistible. Plus, with simple ingredients and an approachable preparation process, it's a must-have recipe in your baking repertoire!

Nutriscore Rating: 64/100

Prep Time:100 mins

Cook Time:25 mins

Total Time:125 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 350 milliliters Warm water
• 1 tablespoon Sugar
• 2.25 teaspoons Active dry yeast
• 1.5 teaspoons Salt
• 3 tablespoons Olive oil
• 2 tablespoons Fresh rosemary
• 50 grams Walnuts
• 50 grams Dried cranberries
• 1 teaspoon Sea salt flakes

Directions

Step 1

In a large mixing bowl, combine the warm water and sugar, then sprinkle the active dry yeast over the top. Let it sit for 5–10 minutes until foamy.

Step 2

Add the olive oil, salt, and 400 grams of the all-purpose flour to the yeast mixture. Stir using a wooden spoon until the dough starts to come together.

Step 3

Gradually add the remaining 100 grams of flour while kneading the dough on a lightly floured surface for about 8–10 minutes. The dough should be smooth and slightly sticky.

Step 4

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 60 minutes, or until it doubles in size.

Step 5

Line a baking sheet with parchment paper and drizzle it with olive oil. Turn the dough out onto the sheet and gently press it out into a rectangular or oval shape about 1 inch thick.

Step 6

Preheat the oven to 200°C (400°F). Meanwhile, press your fingers into the dough to create dimples across the surface.

Step 7

Sprinkle the fresh rosemary, chopped walnuts, and dried cranberries evenly over the dough. Gently press them into the surface.

Step 8

Drizzle the dough with a bit more olive oil and sprinkle sea salt flakes over the top.

Step 9

Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden brown and puffed up.

Step 10

Remove from the oven and let cool slightly on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1033.7g)

Amount per serving	% Daily Value*
Calories	2774.8

Total Fat 79.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 27.6g
Cholesterol 0mg	0%
Sodium 5513.3mg	0%
Total Carbohydrate 445.5g	0%
Dietary Fiber 22.4g	0%
Total Sugars 51.2g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 127.2mg	0%
Iron 25.6mg	0%
Potassium 936.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 9.0%

Carbs: 64.8%