Earl Grey & Cranberry Harvest Focaccia

What Makes This Special

Infusing focaccia dough with Earl Grey tea creates aromatic, floral notes deeply embedded in the bread. Greek touches—fragrant olive oil, fresh rosemary, and a rustic whole wheat blend—meld with tart cranberries, capturing the essence of autumn. Slow baking draws out caramelized flavor and a pillowy yet chewy texture, while the cranberries and optional pomegranate seeds add pops of harvest color and tang. This is a beautiful centerpiece and a technique-building recipe for ambitious home bakers.

Ingredients

The secret to this focaccia’s autumnal soul is the steeped Earl Grey tea, which infuses both flavor and gentle color. Greek olive oil and rosemary contribute Mediterranean character. Whole wheat flour deepens the harvest vibe, while cranberries provide juicy bursts of tartness—a perfect foil to the bread’s mellow sweetness. Optional pomegranate and orange zest amplify seasonal flair.

For the Dough

• Bread & Whole Wheat Flour: The blend gives structure and nutty depth.
• Earl Grey Tea: Steeped in the dough liquid; its bergamot oil imparts citrus-floral complexity.
• Instant Yeast: For reliable, even fermentation.
• Olive Oil: For supple crumb and rich Greek flavor.
• Honey: Softens the crust and balances tart berries.
• Salt: Essential for flavor.
• Cranberries: Fresh or thawed, they burst with tartness and color.
• Rosemary: Adds herbal notes that pair beautifully with the tea and berries.
• Coarse Sea Salt: For that classic focaccia finish.
• Pomegranate & Orange Zest (optional): For extra color, crunch, and brightness.

Instructions

Step 1: Infuse the Earl Grey

Bring 340 ml of water to a simmer. Add the Earl Grey tea bags (or loose leaf in a strainer) and steep for 10 minutes; the water should become fragrant and amber. Discard the tea bags or strain out the leaves. Cool to about 38°C (lukewarm). The warm tea will carry bergamot and black tea flavors into the dough.

Step 2: Make the Dough

In a large mixing bowl, combine bread flour, whole wheat flour, instant yeast, and fine sea salt. Pour in the warm Earl Grey tea, honey, and 30 ml of the olive oil. Mix with a spatula or your hand until no dry spots remain—a shaggy, sticky dough is ideal.

Step 3: Bulk Fermentation with Folds

Cover the bowl with a kitchen towel or plastic wrap. Let the dough rest for 30 minutes, then perform a set of “stretch and folds”: with a damp hand, gently pull one edge of the dough up and fold it over itself. Rotate the bowl and repeat 3 more times. Repeat this set of folds every 30 minutes for a total of 3 times (90 minutes), keeping the dough covered between folds. This builds gluten strength, helping you achieve a chewy, airy crumb.

Step 4: First Rise (Slow Proof)

After the final fold, cover the bowl and let rise at room temperature until doubled in size, about 2 hours. For extra flavor, you can refrigerate the dough overnight (8–12 hours)—simply bring it to room temperature before shaping if you choose this option.

Step 5: Prepare for Baking

Line a baking sheet or 23x33 cm (9x13 inch) pan with parchment. Drizzle 10 ml olive oil onto the surface and spread it evenly. Gently pour or scrape the dough onto the pan—it will be loose, so handle gently to retain gas bubbles.

Step 6: Shape & Second Rise

With oiled hands, gently stretch and pat the dough to the corners of the pan. If it resists, let it rest 10 minutes and try again. Scatter cranberries and chopped rosemary evenly over the dough, pressing them lightly in. Cover and let rise until puffy and slightly jiggly, about 45–60 minutes.

Step 7: Dimples & Final Toppings

Preheat the oven to 170°C (conventional) or 160°C (fan-assisted), lower than usual for focaccia to accommodate slow baking. With oiled fingers, press deep dimples all over the dough’s surface. Drizzle remaining olive oil (about 10 ml) over the dough. Sprinkle with coarse sea salt, extra rosemary, and (if using) pomegranate seeds and orange zest for vivid burgundy and orange hues.

Step 8: Slow Baking

Bake for 35–40 minutes, rotating halfway, until deeply golden, the berries burst, and the crust is crisp but not dry. The slow bake allows flavors to develop and moisture to redistribute, yielding a tender, aromatic crumb.

Step 9: Cool & Serve

Remove from the oven. Slide focaccia (with parchment) to a wire rack. Cool at least 20 minutes before slicing—this prevents a gummy crumb. Serve slightly warm or at room temperature. Enjoy the nuanced tea aroma, tart fruit, and golden crust!

Pro Tips

• Infuse Hot, Use Lukewarm: Steep Earl Grey in hot water for full flavor, but always cool to lukewarm before adding yeast to avoid killing it.
• Handle Dough Gently: Retaining air bubbles during shaping and dimpling ensures an open, airy crumb.
• Slow Baking: Lower, longer baking (unusual for focaccia) coaxes out the tea and berry flavors while keeping the bread moist inside.

Troubleshooting

Dough too sticky to handle? Wet or lightly oil your hands—it makes shaping and dimpling much easier without adding excess flour.

Bread too dense? Underproofing is often the culprit. Ensure the dough doubles during the first rise and feels puffy before baking. If your kitchen is chilly, extend rising times.

Variations

• Citrus Twist: Add 2 tsp lemon or orange zest to the dough for a brighter flavor—especially nice with Earl Grey.
• Herb Swap: Try Greek thyme or oregano instead of rosemary for a new herbal profile.
• Nutty Addition: Scatter toasted walnuts or pistachios on top before baking for crunch and extra autumn flavor.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze slices—reheat in a 150°C oven for 10 minutes to restore freshness and crispness.

This focaccia brings together Greek technique, autumn’s bounty, and the refined aroma of Earl Grey for a harvest bread that’s as beautiful as it is delicious. Happy baking!