Rosemary Walnut Cranberry Focaccia

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A wonderfully rustic italian flat bread with rosemary, dried cranberries and chopped walnuts. my picture is made with the least amount of dried cranberries. i wished i had added an entire cup so as to have a piece in every bite. the milk helps promote a tender crumb. can sub sun-dried tomatoes for the cranberries.

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Steps

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Stir together the warm water , sugar and yeast in a measuring cup or small bowl.

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Let stand until foamy , about 5 minutes.

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In the bowl of your stand mixer attached with a dough hook , add in flour and 2 teaspoons salt.

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Stir to distributed salt.

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Pour into the mixing bowl , the proofed yeast mixture , milk and olive oil.

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Mix on low speed until dough comes together.

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Increase speed to medium and mix until dough is smooth , about 5 minutes.

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Lightly grease a bowl with olive oil , place in the dough ball and turn to coat all sides.

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Cover with plastic film and let rise in a warm , draft-free place until doubled in size , about 1 hour.

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In the meantime , in a small saucepan over medium heat , combine 2 tablespoons of chopped rosemary and 2 tablespoons olive oil.

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Heat the mixture until olive oil bubbles , about 1 minute.

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Add in chopped cranberries and toasted walnuts.

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Remove from heat.

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Let cool to room temperature.

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Line a baking tray with parchment paper and set aside.

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Once dough .

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Ingredients

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all-purpose flour, warm water, active dry yeast, salt, sugar, olive oil, milk, dried cranberries, walnut pieces, fresh rosemary, coarse sea salt, fresh black pepper, parchment paper