HOLIDAY FOCACCIA

This has quickly become one of my favorite new recipes — focaccia bread topped with caramelized onions, cranberries, and fresh rosemary.

It is super easy to make (trust me!) and it’s the perfect holiday appetizer. Serve with a side of burrata or ricotta cheese, and enjoy!

Time: 1 hour hands-on time (+24 hours waiting time) | Difficulty: 2/5 | Servings: 12

1. Prepare Yeast

Mix your active dry yeast with the water and let it sit for 15 minutes until bubbling.

2. Make Your Dough

In a large bowl, add the flour, salt, water, and yeast mixture. Mix until a sticky dough forms. Rub olive oil on the surface of the dough, cover, and let rest in the refrigerator for 24 hours (this is key).

3. Prepare Your Baking Pan

Coat a 9×13-inch pan with butter and some olive oil (roughly 2 tbsp).

4. Coat and Rest

Using a fork, deflate your dough and scrape it into your pan. Roll your dough ball in the oil, and then let it rest for 3-4 hours at room temperature, uncovered.

5. Prepare your Toppings

Start by caramelizing your onions. Heat a pan over medium-low heat. Melt two tbsp of butter and add your sliced onion. Season with salt. Let the onions caramelize for 30+ minutes, stirring occasionally. Remove from the pan and set aside. Cut your cranberries in half and chop your rosemary.

6. Prepare the Oven

Place an oven rack in the middle of your oven and preheat to 425°F.

7. Prepare for Baking

Once your dough is done resting (it should start forming bubbles), add another tbsp of oil and use your fingertips to create dimples. Add your caramelized onions, cranberries, rosemary, and flakey sea salt.

8. Bake

Place the pan in the oven and bake for 25 to 30 minutes, until the sides and top are golden and crisp. Remove from the oven and transfer to a cooling rack. Let it cool, serve with some burrata or ricotta cheese, and enjoy!