I’m so thankful for the day I decided to make focaccia bread at home.
Seriously — homemade focaccia is a revelation. Warm, olive oil–rich focaccia with a simple salad is enough for a perfect meal. I find myself wanting to make this again and again.
This version feels festive: bright, lightly sweetened cranberries, creamy melted brie that forms little golden pockets, and fresh rosemary for that seasonal aroma. It’s a showstopper for holiday gatherings and a beautiful centerpiece for any table.
I went a little heavy on the rosemary this year — how can you resist in December? It makes everything feel like Christmas, and it pairs beautifully with tart cranberries and soft brie.
The inspiration for making focaccia came after tasting an incredibly soft, olive-oily, perfectly salted focaccia this past summer. The texture and flavor convinced me it was worth trying at home — and it truly is achievable. It takes a few hours because of rising time, but most of that is hands-off.
What I love most is the balance: tart cranberries, creamy brie, fragrant rosemary, and that irresistible contrast of a slightly crunchy exterior with a tender, fluffy interior. Don’t be alarmed by the generous amount of olive oil — it’s essential for the classic focaccia texture and flavor.
Cranberry Brie Focaccia Bread
Ingredients
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus more for your workspace
- 1 tablespoon kosher salt, plus more for sprinkling
- 1 cup extra virgin olive oil
- 1 1/2 cups fresh cranberries (some chopped, some whole)
- 1/2 cup water
- 1/4 cup sugar
- 8 ounces brie, torn or cut into pieces
- 3 tablespoons chopped fresh rosemary
Instructions
- In a bowl, combine the warm water, yeast, and honey. Let sit 10–15 minutes until foamy.
- In the bowl of a stand mixer, add the flour, 1 tablespoon salt, 1/2 cup olive oil, and the yeast mixture. Using the dough hook, stir until it comes together, then knead on medium-low for 5–6 minutes. If the dough is very sticky, add a bit more flour; aim for a silky texture.
- Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.
- After rising, pour the remaining olive oil into a 15 1/2 x 10-inch jelly roll sheet pan. Transfer the dough to the pan and flip it to coat with oil. Press and gently stretch the dough to fit the pan, creating traditional finger dimples as you go. Cover and let rise for another hour.
- Preheat the oven to 425°F. In a small saucepan, combine the cranberries, sugar, and 1/2 cup water. Heat over medium, stirring until the sugar dissolves. Bring to a simmer briefly, then remove from heat and strain the cranberries from the liquid.
- Uncover the focaccia and top with the prepared cranberries, pieces of brie, and chopped rosemary. Sprinkle with flaky salt and drizzle a little more olive oil. Bake 15–20 minutes, until golden and toasty. Let cool slightly before slicing and serving.
Notes
Flavor-packed and festive — this cranberry brie focaccia is worth the effort. Enjoy!