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Cranberry Focaccia

 Cranberry Focaccia
Most folks are familiar with herbed focaccia. But this slightly sweet version features dried cranberries and pumpkin pie spice. —Veronica Gantley, Norfolk, Virginia
12 ServingsPrep: 40 min. + rising Bake: 10 min.


  • 2 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 5 tablespoons sugar
  • 3 tablespoons butter, softened
  • 2 tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup dried cranberries
  • 1/2 cup packed brown sugar


  • 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).
  • 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.
  • Punch dough down. Cover and let rest for 10 minutes. Shape into a
  • 14-in. x 10-in. rectangle and place on a greased baking sheet. Cover
  • and let rise until doubled, about 30 minutes. With fingertips, make
  • several dimples over top of dough.
  • Sprinkle with cranberries and brown sugar. Bake at 400° for 10-15

2 of 2

Cranberry Focaccia (continued)

Directions (continued)

  • minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf
  • (12 pieces).
Nutritional Facts: 1 piece equals 221 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 225 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.