Tart Cranberry Compote Focaccia

It's the cranberry season so thankfully they are relatively easy to get hold of at the moment. If you are lucky enough to find a bunch (is it called a bunch?) then why not try out this recipe which tempers the tartness of the fresh cranberries with maple syrup to make a delicious compote. But oh no, that's by no means the end of the story. You could leave it there if you wish, but if you want to go a step further your old friend The Gentleman Baker has you covered with a sweet focaccia recipe to go with. Well it is nearly the season of giving after all!

Prep time: 30 Mins (Plus some proving time)
Baking time: 15 Mins (Compote), 20-30 Mins (Focaccia)
For the Compote
300g Fresh Cranberries
The juice of 1 Clementine
100g Maple Syrup
25g Caster Sugar

For the Focaccia
100g Tepid Water
12g Fresh Yeast
2tbsp Caster Sugar
115ml Milk (Warm)
300g Plain Flour
1tsp Salt
Maple Syrup (To drizzle)

Ok compote first! Add the cranberries, clementine juice, maple syrup and sugar to a small saucepan and place on a low/medium heat. Stir occasionally until the sugar has dissolved then bring the heat to a medium. Keep stirring occasionally until the berries begin to burst, which you will hear before you will see! When they have softened whack the heat up high just to thicken the juices, then tip out to a bowl and leave to cool.

Onto the focaccia! Pour the water into a large bowl, then add the yeast and sugar. Mix to blend in the yeast, then add the warm milk, flour and salt. Using a flat bladed knife briefly bring together to a loose dough, then turn out onto a lightly floured surface. Knead the dough, pulling the dough apart, folding back on itself, turning by a quarter and repeating. Do this for around ten minutes until the dough is smooth and elastic, then lightly dust with flour and return to a clean bowl. Cover the bowl with a tea towel and leave in a warm place for around 80 minutes, until doubled in size.

When the dough has risen you can turn it into a focaccia. Lightly grease a small-ish baking tin and preheat the oven to 220C/425F/Gas 7. Tip your risen dough into the greased tray then generously spoon over your compote. Using your fingers press the dough to the edges of your tin, flattening as you go. Really work the compote into the dough with your fingers as you are pressing it. Place the tin in the centre of the oven for 20-30 minutes, until the bread has risen and just starting to darken. When you are happy the bread is baked remove from the oven and generously drizzle with more maple syrup. Serve!