Cranberry and Walnut Focaccia

Instructions

1. 1

   Mix warm water, yeast, and 250g flour in a large bowl. Let it rest for 10 minutes until foamy and active.

   Tip: This creates a loose sponge that develops flavor and helps the dough rise better.

2. 2

   Add remaining flour, salt, and 30ml olive oil to the bowl. Stir until a shaggy dough forms, then knead by hand for 8 minutes until smooth and elastic.

   Tip: Don't be discouraged if the dough feels sticky—this creates a tender, airy crumb.

3. 3

   Fold in the chopped walnuts, dried cranberries, and fresh rosemary until evenly distributed throughout the dough.

   Tip: Reserve a handful of walnuts and cranberries for pressing into the top for visual appeal.

4. 4

   Transfer dough to a lightly oiled 30x40cm baking tray, gently pressing it to fill the corners. Drizzle with remaining olive oil.

   Tip: Let the dough relax for 5 minutes if it springs back—this makes stretching easier.

5. 5

   Cover with a damp kitchen towel and let rise for 45 minutes in a warm spot until puffy and doubled in volume.

   Tip: Poke the dough gently; it should spring back slowly, indicating proper proofing.

6. 6

   Preheat oven to 220°C. Using your fingertips, create dimples all over the focaccia surface, pressing down gently to create texture.

   Tip: These dimples trap olive oil and create the signature focaccia appearance.

7. 7

   Press reserved walnuts and cranberries into the dimples, then sprinkle sea salt evenly over the surface.

   Tip: This adds both visual interest and bursts of flavor in every bite.

8. 8

   Bake for 22-25 minutes until golden brown. The focaccia should sound hollow when tapped on the bottom.

   Tip: Rotate the tray halfway through if your oven has hot spots for even browning.