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Holiday Focaccia Bread

Savory herb focaccia bread topped with caramelized onions, brie, cranberry, and fresh herbs
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 30 minutes
Course: Appetizer, Side Dish
Keyword: cranberry and rosemary, focaccia, focaccia bread, holiday focaccia, holiday recipes

Ingredients

Focaccia

  • 1 1/2 C warm water
  • 2 1/4 tsp active yeast one standard .25 oz package
  • 4 1/2 C flour can substitute 1:1 GF flour
  • 1 1/2 tsp salt
  • 1/4 C olive oil plus extra for the pan
  • 1 tsp minced garlic
  • 1 tsp rosemary
  • 1 tsp thyme

Toppings

  • 1 medium onion, sliced
  • 1 tbsp butter
  • 1/2 C cranberries or craisins fresh cranberries will be tart, craisins will be sweeter
  • 1 block brie, cubed
  • fresh rosemary sprigs
  • fresh sage
  • salt and pepper

Instructions

Before class

  • In a large mixing bowl or stand mixer with a dough hook, mix the yeast and warm water together and let it rest for 5-10 minutes. Then add the flour, salt, olive oil, garlic, rosemary, and thyme. Mix until the flour is completely combined and the dough springs back slightly if press on it. Add more flour (up to 1/2 C) if needed so that the dough is workable and not completely sticky. Cover with a clean towel and set aside for 1-2 hours.

Making the Bread

  • Preheat the oven to 425
  • In a small skillet, add your butter and sliced onions and cook on low to medium heat until the onions start to turn a golden brown
  • Lightly grease a rimmed baking sheet with olive oil, and spread out the dough all the way to the corners. Spread more olive oil on top and using your fingers, dimple the dough so that there are little pockets for the toppings to rest in
  • Top the focaccia with the caramelized onions, cubed brie, cranberries, rosemary, and chopped sage
  • Bake for 15-20 minutes