Focaccia with Onions and Cranberries
by Editorial Staff
Decent baked goods with shallots, cranberries, and thyme are added to any table! This focaccia can be served instead of bread – it will be delicious and original!
Cook: 30 minutes
Servings: 8
Ingredients
For the test:
- Wheat flour – 500 g
- Dry yeast – 2 teaspoon
- Fine salt – 1 teaspoon (no slide)
- Olive oil – 1 tbsp
- Warm water – 300 ml
For filling:
- Shallots – 200 g
- Olive oil – 1-2 tbsp
- Dried thyme (leaves) – 1 tbsp
- Cranberries (fresh or frozen) – 135 g
- Ground black pepper – on the tip of a knife
Directions
- Add salt and dry yeast to the sifted flour. Stir. Pour in olive oil. Rub butter and flour with your hands.
- Pour in warm water gradually, kneading the dough with your hands. Knead it on the table for at least 10 minutes, saturating the dough with oxygen. Do not add excess flour. The sticky dough should come off more easily at the end of the batch, so adding flour should only be done as a last resort when it’s obvious.
- Put the finished well-kneaded dough in a bowl, cover with a clean towel and leave in a warm place for about an hour. The dough should rise well.
- While the dough comes up, prepare the filling: peel the shallots by cutting off the bottom. Cut each onion in half and divide the onion into “petal” layers.
- Heat the olive oil in a skillet and add the onions. Fry it until soft over medium heat, stirring occasionally. Add black pepper and thyme leaves (no sprigs required). Stir.
- Layout the washed cranberries. Heat everything together slightly and remove it from heat.
- Place the matched dough in an even layer on a baking sheet greased with vegetable oil. Place the filling from the pan evenly on top (excluding liquid). Let the dough rise again in a warm place for 30 minutes.
- If there is a lot of juice left in the pan, make indentations in the dough that came up and fill them with juice. Bake the focaccia at 200 degrees for 20-25 minutes. Cool and serve the focaccia with onions.
Bon Appetit!
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