More Fun with Mostarda!

Last winter during Snowmageddon One T and I were homebound and happy. Rooting through the pantry I turned up all sorts of creative meals, including a cranberry focaccia that made use of lonely bag of dried cranberries. That bread was such a success that I decided to recreate the flavors, this time pushing preserved cranberries onto the surface of the bread rather than blending dried berries into the dough.

Truth be told, I used one cup of whole wheat flour to two cups of all-purpose. My flour was dry so I ended up adding an entire cup of tepid water. The salty cheese and savory rosemary balance the tart-sweet berries.

Cranberry Focaccia
Dough:
3 +1 cups all-purpose flour
1 package yeast
1 teaspoon salt
3/4 to 1 cup warm water
2 tablespoons olive oil

Toppings:
2-3 tablespoons olive oil
35 cranberries (from mostarda recipe)
35 rosemary needles
1/4 cup grated Parmesan
Salt and pepper

Combine flour, yeast, and salt. Add water and olive oil. If dough is too wet, add more flour. If dough is too dry, add more water. Knead about ten minutes or until silky smooth dough forms. Place in oiled bowl, cover, and set aside until doubled; about 90 minutes.

Gently removed risen dough and press into 12-inch wide circle on greased baking sheet. Cover and rest an additional 90 minutes.

Use finger tips to poke holes over crust. Spread 2-3 tablespoons of olive oil over entire surface. Push single cranberries into holes; sprinkle with rosemary and cheese. Season generously with salt and pepper.

Bake in preheated 400 degree oven 15-20 minutes.