Cranberry, Caramelized Onion and Fresh Herb Focaccia

Cranberry, Caramelized Onion and Fresh Herb Focaccia

Ingredients

• 1 package (2 1/4 tsp.) active dry yeast
• 1 cup warm water, 90-105 degrees Fahrenheit
• 1 cup whole milk, at room temperature
• About 1/2 cup extra-virgin olive oil, divided
• 1 tablespoon plus 1 tsp. kosher salt, divided
• 1 tablespoon finely grated orange zest
• 3 tsp. fresh thyme leaves, chopped and divided
• 3 tsp. fresh rosemary, chopped and divided
• 6 cups all-purpose flour
• 1 tablespoon butter
• 1 large onion, peeled and thinly sliced
• 2 medium shallots, peeled thinly sliced (about 1 cup)
• 1 tablespoon balsamic vinegar
• 2 cups fresh cranberries (thawed if frozen)
• 1 tablespoon sugar

Instructions

1. Add the yeast to the bowl of your stand mixer and pour the warm water over top. Let it sit for 5-8 minutes. Then add the milk, 1/4 cup of the olive oil, 1 tablespoon of the kosher salt, the orange zest and 2 tsp. each of the thyme and rosemary. With the dough hook attachment, start mixing on low speed. Gradually add in the 6 cups of flour. Once the flour is incorporated, beat the dough on medium speed for about 10 minutes. Alternatively, you can knead the dough by hand on a lightly floured counter top. The dough should be smooth and elastic.
2. Cover the dough loosely with a towel and let it rise for 1 1/4 – 1 1/2 hours in a large bowl placed in a warm spot. The dough should approximately double in size during this time.
3. Grease a large rimmed baking sheet with about 1 tablespoon of the olive oil. I recommend a 10 X 15-inch pan if you want a thicker focaccia. Or a 12 X 17-inch pan for a thinner focaccia.
4. Punch down the dough and transfer it to your greased baking pan. Using your hands, push the dough out into an even layer, stretching it all the way out to the rim. If the dough is especially elastic, let it rest for about 10 minutes before continuing to stretch it out. Cover the dough loosely with a towel and let it rise in a warm place for another 45-60 minutes.
5. Meanwhile, pre-heat your oven to 425 degrees. Caramelize the onions. Heat a large skillet over low-medium heat. Warm 2 tablespoons of the olive oil and melt the butter. Add the sliced onions and shallots, stirring to coat them in the fat, then sprinkle with 1 tsp. of salt. Cook for about 15-20 minutes, stirring occasionally, until softened and browned. If they start to cook too quickly, turn the heat down to low and/or add a little more olive oil. Stir in the balsamic vinegar and cook for 1 minute more. Then remove from the heat and set aside.
6. With your fingers, poke holes on the surface of the risen dough. Spread the caramelized onions evenly over the top of the dough and then drizzle with about 2 tablespoons of olive oil. Toss the cranberries, sugar and the remaining 1 tsp. each of the thyme and rosemary in a bowl. Then scatter them over top of the dough.
7. Transfer the focaccia to your pre-heat oven and bake about 25-30 minutes. The bread should be golden and some of the cranberries will have blackened in a few places. Remove from the oven and set aside to cool for about 15 minutes. Then using a large, wide spatula, loosen and slide the focaccia out onto a cutting board. Slice and serve warm or at room temperature.
8. Leftovers can be stored in an airtight container at room temperature for up to 2 days.