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fall cranberry pecan sourdough focaccia - featured image

Fall Cranberry Pecan Sourdough Focaccia

  • Author: SOFIA
  • Total Time: 11 hours
  • Yield: 12 servings 1x

Description

A moist, tangy, and nutty sourdough focaccia made with fresh cranberries, toasted pecans, and rosemary. This zero-knead recipe uses sourdough discard and requires an overnight cold proof for maximum flavor.

Ingredients

Scale
  • 1 cup (220g) sourdough starter (discard)
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (180ml) warm water
  • 2 tablespoons (30ml) olive oil (plus extra for pan)
  • 1 tablespoon (20g) honey
  • 1 teaspoon (6g) salt
  • 1 cup (120g) fresh cranberries
  • 1/2 cup (60g) pecan halves, toasted
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt, for finishing
  • 1/4 cup (25g) grated Parmesan (optional)

Instructions

  1. Toast pecan halves in a skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Cool completely.
  2. In a large bowl, whisk together sourdough discard, warm water, honey, and olive oil until honey is dissolved.
  3. Add flour and salt. Mix with a wooden spoon or hands until a shaggy, sticky dough forms with no dry pockets.
  4. Cover the bowl and refrigerate for 8-12 hours (overnight) for cold proofing.
  5. Preheat oven to 400°F (200°C). Generously coat a 9×13 inch baking pan with olive oil and dust with flour.
  6. Turn dough onto a floured surface and gently press into a rectangle fitting the pan. Transfer to the pan and press into corners.
  7. Dimple the dough deeply with oiled fingertips. Scatter toasted pecans, fresh cranberries, chopped rosemary, and flaky salt over the top. Drizzle with olive oil.
  8. Bake for 25-30 minutes until deep golden brown and the bottom sounds hollow when tapped.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Toast the pecans to release oils and ensure crunch. Do not skip the cold proof for best flavor development. If using frozen cranberries, thaw and pat dry first. The bread tastes better on day two as flavors meld.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 6
  • Sodium: 350
  • Fat: 14
  • Saturated Fat: 2
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 6

Keywords: sourdough focaccia, cranberry pecan bread, sourdough discard recipe, fall baking, rosemary focaccia, easy sourdough, harvest bread

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Find it online: https://cookazu.com/fall-cranberry-pecan-sourdough-focaccia-4-easy-harvest-bites/