Cranberry, Brie, and Rosemary Focaccia

Lightly grease a 10-inch cast iron skillet; set aside.

Place thawed loaf on a greased sheet pan. Spray loaf with pam or brush lightly with olive oil. Let the loaf rise until puffy – about 30 minutes. Place loaf in prepared skillet and press dough to fill pan to edges.  Drizzle with 1 tablespoon olive oil; set aside to rise again until puffy. Preheat oven to 425°F. Place the cranberries, sugar, and water in a saucepan and heat over medium, stirring until sugar dissolves. Bring the mixture to a simmer. Remove from heat and strain the cranberries from the liquid. Place in dish to cool.

Dimple the dough with fingertips. Evenly top with cranberries, Brie, and rosemary. Drizzle with 1 tablespoon olive oil. Dimple the dough again with fingertips, pushing cranberries and cheese into dough.  Sprinkle lightly with kosher salt.

Bake for 15-20 minutes or until golden brown and no longer doughy in the center.