Need a little more direction?
Watch our tutorial
1 hr
1 hr 0 min
4-12 hrs. 0 min
5 from 1 reviews
Very Thanksgiving. Very centerpiece-energy. Very fall. This focaccia is the kind of bread that turns an ordinary dinner into a moment. Golden and crisp crust, soft like pillowy crumb, every bite brings that perfect mix of creamy goat cheese, melty brie, sweet caramelized onions, fragrant rosemary, and tangy cranberry-sumac sauce. It’s a showstopper on any holiday table, whether you’re hosting Thanksgiving, a cozy dinner party, or a weekend brunch. The best part? It looks impressive, but it’s surprisingly easy to make. This focaccia brings everything you want in a fall recipe: comforting, seasonal, and full of flavor. Once you pull it out of the oven, the whole house smells incredible- and when you set it on the table, there’s that quiet pause before someone asks, “Wait, who made this?” You did. And now it’s your signature holiday dish. If you are planning on making it the same day, simply just double the amount of yeast. I always recommend an overnight fermentation as it makes every bread better, but hey, it’s perfect either way.
9×13 inch pan
In the bowl of a stand mixer, add water, yeast, flour, olive oil, and salt in that order. Knead on low speed for about 12 minutes, until a smooth dough forms. Cover and rest for 30 minutes.
Perform a set of folds in the bowl (bringing the edges toward the center) to smooth the top side of the dough. Cover again and rest another 30 minutes.
Repeat 2 folds total, every 30 minutes. After the final fold, cover the bowl tightly and refrigerate overnight. If you plan to bake the same day, simply double the amount of yeast and proceed directly to the next step.
The next day: oil your baking tray generously. Remove the dough from the fridge, let it rest in the bowl for 30 minutes, then transfer it gently to the prepared tray (smooth side up). Cover and rest again for 30 minutes.
Make the caramelized onions: Combine sliced onions, olive oil, and a sip of water in a small pot. Set over medium heat with the lid on and cook for 5 minutes. Remove the lid and keep cooking, stirring constantly, until the onions are beautifully caramelized. Remove from heat and cool to room temperature.
Make the cranberry sauce: Combine cranberries, sugar, and sumac in a small pot. Cook on low–medium heat until you get a chunky jam texture. Remove from heat and cool to room temperature.
Once the dough has rested and spread, preheat the oven to 450F or 230C. Drizzle plenty of olive oil over the dough and use your fingers to dimple it deeply (down to the tray’s base).
Arrange the goat cheese, brie, caramelized onions, and soaked rosemary leaves evenly on top of the dimpled dough. Drizzle with more olive oil. Sprinkle water on top of the focaccia, that will help the focaccia to expand in the oven properly.
Bake for 25-30 minutes, until golden. Let it rest for 10 min, then remove from the tray to a cooling rack.
Spoon the cranberry sauce over the focaccia just before serving. Slice and enjoy warm or at room temperature.
YASSS!
Watch our tutorial
write your comment