Cranberry Rosemary Focaccia Bread

Delicious and Dip-able!

  • preparation

    Preparation time

    8 hours

  • portions



  • cooks

    Cooks In

    18-23 min.


This bread has quickly become a staple in our home. Delicious to dunk with olive oil or served with your meal. This recipe was submitted into our 2020 Year of the Cranberry Blogger Challenge by Mary of Oh That’s Good and we’re so glad it was. Seriously, make this bread! It’s fantastic and so easy to make, you’re going to be amazed at how simple it is. 

A little tip! In a dish or small bowl mix olive oil, salt, pepper, dash of red pepper flakes and a sprinkle of parmesan cheese to dip your bread in! Or simply mix equal parts olive oil and balsamic vinegar for dipping.



2 Cups All Purpose Flour
1 Tsp. Kosher Salt
1 1/4 Tsp. Instant Yeast
1 Cup Warm Water
1 Cup Cape Cod Select Cranberries
1 Tsp. Butter For Greasing The Pan
2 Tsp. Olive Oil (Divided)
1 Sprig Fresh Rosemary
flaky Sea Salt
2-3 Tbsp. Premium Olive Oil
premium Extra Virgin Olive Oil
white Or Regular Balsamic Vinegar


In a medium sized bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a sturdy wooden spoon, mix until all of the flour is well incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Pour one tablespoon of olive oil into a clean medium sized bowl. Remove the dough from the refrigerator and form it into a ball, turning the edges under until smooth on top. Place the dough ball into the oiled bowl. Cover with plastic wrap and allow to rest in a warm place until the dough is doubled in size.
Lightly butter a baking sheet and top with parchment paper. Pour one teaspoon olive oil into the center of each pan. Dump the dough out onto the parchment paper and form into an 8 inch round, popping any large air bubbles as they form. Use your finger to press dimples all over the surface of the dough. Press a cranberry into each dimple.
Drizzle 2-3 tablespoons of good extra virgin olive oil over the top of dough allowing it to seep around the cranberries. Generously garnish the top of the dough with fresh chopped rosemary or small torn sprigs. Generously sprinkle the top with flaky sea salt. Let the dough rest at room temperature until it just begins to rise again.
Pre-heat oven to 425°. Place the the baking sheet on the middle reack of the oven. Bake for 18 to 23 minutes, until the tops are golden and the undersides are crisp. Remove pan from the oven. With a metal spatula remove bread round from the pan and transfer to a cooling rack. Sprinkle with additional flaky sea salt if desired.
Serve warm or at room temperature with small plates or shallow bowls of equal parts Balsamic vinegar and olive oil for dipping.


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