CRANBERRY FOCACCIA

1 TB yeast

2 TB honey

1 ¼ cups warm water 

Whisk everything together and let sit for 10 minutes to activate the yeast. 

Add in: 

2 tsp salt 

3 cups flour 

¼ cup olive oil 

2 cups fresh cranberries

1 TB black pepper 

2 tsp dried thyme 

Mix together and knead into a smooth ball. Cover and let rest 60-90 minutes until doubled in size. Punch down and spread onto a greased sheet tray. Let rise another 30 minutes, then press down with your fingers and sprinkle salt on top and drizzle with olive oil. Bake in a 400 degree oven for 20-25 minutes.