Whole Wheat Cranberry Focaccia Bread

Most people associate the holidays with sweet and sugary baked goods, but there's a whole other side to holiday goods...the savory. This focaccia bread is spiced with rosemary and cranberries and makes a great side to a festive December dinner. Pair this bread with a fun Italian dish and enjoy with a special glass of wine amongst friends or family. This focaccia bread is also made with whole grain einkorn berries ground into flour. I grind my own berries using a mill attachment for my KitchenAid Mixer. This is a cost effective way to buy einkorn flour in bulk. I hope you enjoy this delicious savory bread!

Ingredients:

• 3 and 1/4 cups einkorn berries ground into flour

• 1 and 1/2 tsp active dry yeast

• 1 and 3/4 cups warm water (100 F)

• 3 tbsp olive oil

• 1 tbsp honey

• 1 and 1/2 tsp salt

• 2 tbsp fresh rosemary

• 1/3 cup fresh cranberries, halved

Directions:

1. In a large bowl, whisk the water and yeast. Let stand 5 min. Then whisk in the olive oil and honey. Mix in the flour and salt with a stiff spatula until combined.

2. Dust a work surface with flour and turn the dough onto the surface. Knead the dough for 1-2 min, until smooth and no longer sticky. Place the dough back in the bowl and cover with a towel. Let the dough rise for 1 hour.

3. In a small bowl, mix together 1 tbsp of water and 1 tbsp of olive oil. Grease a large baking sheet with olive oil. Place the dough directly onto the baking sheet. Using the water and oil mixture on your hands, spread the dough into a rectangle that fits your baking sheet. Poke indentations into the dough, deep but not all the way through. Drizzle with the oil and water over the dough. Sprinkle fresh rosemary on top of the dough and add the cranberries evenly.

4. Cover with plastic wrap and let rise for 45 min. Preheat the oven to 400 F. Bake the focaccia for 30 min. until browned around the edges. Let cool for 15 min before slicing. Enjoy!