@emmmyadams: Cranberry, Brie & Rosemary Sourdough Focaccia 🌿 Sourdough Focaccia -500g bread flour -390g water -100g active sourdough starter -10g salt -2 tbsp olive oil Toppings -1/2 cup whole berry cranberry sauce @Ocean Spray Inc. -brie cheese, cubed @Boar’s Head -2-3 sprigs fresh rosemary -Olive oil -Flaky sea salt Directions 1. Make the dough: Mix together water, starter, flour, and salt until combined. Cover and rest for 30 minutes. 2. Stretch & fold: Complete 3-4 sets of stretch and folds, 30 minutes apart. 3. Bulk ferment: Cover and let rise for 4–8 hours, or until airy, puffy, and noticeably increased in volume. 4. Transfer: Generously oil a 9x13-inch baking pan and transfer the dough. Cover and refrigerate overnight, or let rise at room temperature until bubbly and jiggly. 5. Add toppings: Preheat oven to 420°F. Drizzle dough with olive oil and dimple with your fingertips. Spoon small dollops of cranberry sauce across the dough. Press in the brie and sprinkle with fresh rosemary and flaky salt. 6. Bake: Bake for 20-25 minutes until golden brown and cooked through. 7. Finish: Let cool slightly, drizzle with honey if desired, slice, and enjoy! #thanksgivingside #sourdoughfocaccia #thanksgivingbread

Emily Adams

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Region: US

Wednesday 04 November 2026 16:50:07 GMT