Rosemary Cranberry Focaccia with Pine Nuts

A wonderfully rustic Italian flat bread with rosemary, chopped cranberries and pine nuts. Focaccia, originated in Italy and usually prepared with olive oil, flavoured with rosemary (or sage)and coarse sea salt, is quite versatile. For salads, or sandwiches, or to accompany soups and dips, Focaccia is the perfect choice.

• 500 g All purpose flour
  
• 8 g Instant active dry yeast
  
• 1/2 tsp Sugar
  
• 2 tsp Salt
  
• 300 ml Water, lukewarm
  
• 8 tbsp Extra-virgin olive oil
  
• 2 tbsp Fresh rosemary leaves, chopped
  
• 1/2 cup Dried cranberries, roughly chopped
  
• 1/2 cup Toasted pine nuts (optional)
  
• 1 tsp Fleur de sel
  ©angiesrecipes
  
• 2 Sprig Fresh rosemary, snap into smaller pieces
  

1. In the bowl of your stand mixer attached with a dough hook, add in flour, yeast, sugar and salt. Pour in water and 4 tablespoons olive oil. Mix on low speed until dough comes together. Increase speed to medium and mix until dough is smooth, about 5 minutes. Turn dough onto a lightly floured work surface and knead briefly to form into a smooth ball.
   
2. Coat the mixing bowl with 1 tablespoon of olive oil, place in the dough ball, and turn to coat all sides. Cover with a plastic film and let rise in a warm, draft-free place until doubled in size, about 1 hour.
   
3. In a small saucepan over medium heat, combine 2 tablespoons of chopped rosemary and 2 tablespoons olive oil. Heat the mixture until olive oil bubbles, about 1 minute. Add in chopped cranberries and remove from heat. Let cool to room temperature.
   
4. Line a baking tray with parchment paper and set aside. Once dough has risen, punch it down, place on a lightly floured surface, and knead in cranberry mixture, and pine nuts. Form the dough into a tight ball, cover and let rest for 15 minutes.
   
5. On a lightly floured surface, pat the dough into a sheet and lay it on the prepared tray. Cover with a cling film and allow it to rise until doubled, about 45 minutes.
   
6. Preheat the oven to 200C/400F. Dimple the dough with your fingertips and place the rosemary leaves in the indentations. Drizzle the remaining tablespoon of olive oil over the top of the dough and sprinkle with fleur de sel. Place loaf in the middle shelf of the oven and mist the inside of the oven with 3 or 4 sprays of water. Bake for 30 minutes until golden. Cool on a wire rack. Serve warm.

Lisa H, from My Lemony Kitchen, was hosting a "Cambodian Souvenirs" giveaway last month. There are 3 very beautiful souvenirs she brought home from her visit to Cambodia: a soft Cambodian silk scarf, a set of beautiful chopsticks and a lovely embroidered purse. And I am the WINNER of this beautiful soft silk scarf. Thank you, Lisa!