Cranberry Goat Cheese Focaccia With Rosemary Oil And a Honey Drizzle
- 1 tablespoon dry active yeast
- 1 tablespoon sugar
- 1½ cups warm water (~100F), divided
- 3¼ cups all purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons Pompeian Robust Extra Virgin Olive Oil
- ½ cup halved fresh cranberries
- 2 tablespoons minced rosemary
- 2 ounces goat cheese, crumbled
- ¼ cup rosemary oil
- 2 tablespoons honey
- freshly ground black pepper
- flaky sea salt
For the rosemary oil
- 1 cup Pompeian Robust Extra Virgin Olive Oil
- 4 large sprigs rosemary
- To make the rosemary oil, combine the Pompeian Robust Extra Virgin Olive Oil and the rosemary sprigs in a medium pan. Heat over medium-high heat for 4 – 5 minutes. Remove from the heat and let cool to room temperature while you prepare the focaccia.
- To make the focaccia, whisk together the yeast, sugar, and ¼ cup of warm water in a small bowl. Set aside for about 5 minutes to allow the yeast to become foamy and activated.
- Meanwhile, whisk together the flour and salt in a large bowl. Pour in the remaining water, Pompeian Robust Extra Virgin Olive Oil and yeast mixture. Stir to combine.
- Grease a 9x13-inch baking pan and transfer the dough to the pan. Grease your fingers with olive oil and then spread the dough out so that it reaches the corners of the pan. Cover lightly with plastic wrap and let rise in a warm place for 30 – 60 minutes, or until doubled in size.
- Heat oven to 375 degrees F.
- Once the dough has risen, grease your hands with olive oil again and press your fingers into the dough to make dimples in the bread. Sprinkle the cranberries, rosemary, and goat cheese evenly over the top. Drizzle with the rosemary oil and honey. Top with fresh ground black pepper and flaky sea salt, to taste.
- Bake for 30 minutes, or until golden brown. Cool slightly and serve with remaining rosemary oil for dipping.
Source: Eats Well With Others