RECIPE

Focaccia with Cranberries, Caramelized Onions, and Cheese

Name: Focaccia with Cranberries, Caramelized Onions, and Cheese
Cook time: 2 h
Yield: 1 large focaccia

Recipe Created For Rectangular Casserole

Main Course

Flour

Cook Time

Over 2 Hours

Serving Size

1 large focaccia

Cook Mode

INGREDIENTS

Dough:

2 cups (480 ml) warm water
1 tbsp (15 ml) honey
2 ¼ tsp (1 envelope / ~7 g) active dry yeast
3 tbsp (45 ml) olive oil, plus more for drizzling
1 tbsp (9 g) kosher salt
5 cups (700 g) 00 flour or bread flour

Toppings:

1 tbsp (15 ml) olive oil (for caramelizing onions)
4 large onions, sliced
¾ cup cranberries (fresh or frozen)
1 tbsp (12 g) sugar
3.5 oz (100 g) aged Gouda or another nutty hard cheese, cut into small cubes
2 tbsp (6 g) chives, minced

EQUIPMENT

3.8 L Rectangular Casserole
26 cm Stainless Steel Frying pan (for caramelizing onions)

INGREDIENTS

Dough:

2 cups (480 ml) warm water
1 tbsp (15 ml) honey
2 ¼ tsp (1 envelope / ~7 g) active dry yeast
3 tbsp (45 ml) olive oil, plus more for drizzling
1 tbsp (9 g) kosher salt
5 cups (700 g) 00 flour or bread flour

Toppings:

1 tbsp (15 ml) olive oil (for caramelizing onions)
4 large onions, sliced
¾ cup cranberries (fresh or frozen)
1 tbsp (12 g) sugar
3.5 oz (100 g) aged Gouda or another nutty hard cheese, cut into small cubes
2 tbsp (6 g) chives, minced

EQUIPMENT

3.8 L Rectangular Casserole
26 cm Stainless Steel Frying pan (for caramelizing onions)

Prepare the Dough
In a large Stainless Steel Mixing Bowl, whisk together the warm water, honey, and yeast. Let sit for 5 minutes until foamy. Add the olive oil and salt, then stir in the flour until a sticky dough forms. Adjust water based on your flour’s absorbency; dough should feel wet and sticky. Cover and let rest for 30 minutes.
With a wet hand, lift a section of dough from one side, stretch it upward, and fold it into the center. Rotate the bowl and repeat three more times. Flip the dough so the smooth side is up. Cover and rest for 15 minutes.

Repeat the bowl fold two more times, with 15-minute rests in between. The dough will become smoother and more elastic with each fold.

First Rise (Fermentation)
Transfer the dough to a clean, lightly oiled mixing bowl. Ensure the bowl is large enough to accommodate the dough, as it will nearly triple in size. Cover tightly with plastic wrap and refrigerate overnight, up to 48 hours. Alternatively, let it rise at room temperature for at least 2 hours or until doubled in size.

Prepare Toppings
Heat olive oil in a 26 cm Stainless Steel Frying pan over low heat. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until golden and soft. Let cool. In a small bowl, toss the cranberries with the sugar to lightly coat them. Set aside. Both steps can be done up to a day in advance.

Second Rise (In the Casserole)
Generously oil the 3.8 L Rectangular Casserole. Carefully transfer the risen dough to the dish and gently stretch it to fit the base. Let rest for 1 hour or until bubbles start to form on the surface.

Add Toppings and Bake
Preheat the oven to 425°F (220°C). Using oiled fingertips, dimple the dough all over and carefully embed ½ cup of cranberries and the cheese into the dough. Drizzle with olive oil.

Bake for 10 minutes, then reduce the oven temperature to 400°F (200°C) and continue baking for 20–25 minutes until golden brown. You can check for doneness with an instant-read thermometer—look for an internal temp of 190°F (88°C).

Remove from the oven, top with the caramelized onions, remaining cranberries, and chives, and let cool slightly before slicing. Serve warm with the remaining caramelized onions, cured meats, and olives.