Cranberry Bliss Focaccia
Ingredients:
490 grams all-purpose flour
1 packet instant yeast
2 grams salt
12 grams cane sugar
400 grams water
75 grams olive oil
1/2 cup frozen cranberries
1 tbsp cane sugar
1 tsp orange zest
1/4 cup white chocolate chips
1/4 cup warm milk
1/2 tsp vanilla extract
3/4 cup powdered sugar
Recipe:
In a large mixing bowl, whisk together the all-purpose flour, yeast, salt, and cane sugar.
Add the water and olive oil to the bowl and mix until a dough forms. You might need to use your hands to bring the dough together. If the dough is too dry, add more water, 1 tablespoon at a time, until it’s right. Cover the dough and let rest for 20 minutes.
After 20 minutes, pull and fold the dough about 10 times, or until you have a smooth ball. Cover the dough again and let it proof somewhere warm, for an hour. I put mine in the oven and turn the light on!
In a small mixing bowl, toss the frozen cranberries in cane sugar, Let these sit out while the dough proofs.
Once the dough is done proofing and has doubled in size, add in the cranberries and some orange zest. Pull and fold the dough to incorporate these in.
Next, transfer the dough to a 9” cake pan. Let this proof once more, for 20 minutes. Then, drizzle with olive oil and dimple the dough.
Bake on 425F for 25-30 minutes or until golden brown.
While the bread is baking, mix together the white chocolate glaze. In a small mixing bowl, combine the white chocolate chips, warm milk, vanilla, and powdered sugar. Whisk until completely smooth.
Let the focaccia rest for 10 minutes before removing from the pan and covering it in the white chocolate glaze.
