Aromatic rosemary, sweet-tart cranberries and jammy caramelized shallots give a festive twist to classic olive oil-scented focaccia.
Making focaccia is easier than it looks. This no-knead approach relies on time and gentle handling: mix, rest, and let the dough rise slowly. The result is a crisp exterior and a pillowy, chewy interior that pairs perfectly with a savory-sweet topping of rosemary, cranberries and caramelized shallots.
Why this Rosemary-Cranberry Focaccia with Caramelized Shallots Works
- No kneading required: An overnight rest develops flavor and structure without hard work.
- High-hydration dough: The loose, wet dough spreads easily in the pan and bakes up tender and chewy.
- Festive flavor and color: Fresh cranberries bring a bright, tart contrast that transforms classic focaccia into a holiday-worthy loaf.
- Layered textures: Olive oil-scented dough topped with fragrant rosemary, tart cranberries and jammy shallots makes every bite interesting.
The base is a simple mix of flour, salt, yeast and water. One bowl, a spoon, and some patience yield fresh bread that’s crusty on the outside and soft inside. This focaccia is both savory and slightly sweet — ideal for entertaining or serving alongside cheese and salads.
Let’s Chat Cranberries
Cranberries aren’t only for sauce — they’re versatile in both sweet and savory dishes. Fresh cranberries add vibrant color and a bright, tart bite that pairs especially well with caramelized shallots and herbs. If you can find fresh cranberries, use them here for the best texture and flavor.
Other recipes that feature fresh cranberries
- Fresh Cranberry & Brown Sugar Glazed Pork Chops
- Fresh Cranberry Braised Brisket
- Fresh Cranberry, White Chocolate & Oatmeal Stuffed Cookies
- Cranberry Gingersnap Pie
- Candied Macadamia, Caramel & Cranberry Tart
How to Make Rosemary-Cranberry Focaccia with Caramelized Shallots
Combine the dough ingredients in a large bowl until there’s no dry flour left. Cover and rest at room temperature for at least 8 hours and up to 24 hours. Meanwhile, caramelize the shallots on the stovetop with butter and sugar, add a splash of vinegar, then finish roasting in the oven with rosemary and thyme. Stir in fresh cranberries toward the end of the roast so they soften and release their juices but retain brightness. When the dough has risen, oil a skillet, transfer the dough and let it relax and spread. Dimple the surface, top with the shallot-cranberry mixture and extra rosemary, then bake until golden and fragrant.
Cook’s Tips
- Plan ahead: The long rise (at least 8 hours) is essential for flavor and texture.
- Use instant yeast: This recipe is written for instant yeast. If using active dry yeast, dissolve it first according to package instructions.
- Make the topping early: The caramelized shallot and cranberry mixture can be prepared up to 3 days in advance and refrigerated.
- Cast iron preferred: A 12-inch cast iron skillet gives the best crust, but any oven-safe pan will work.
- Crispier bottom: After baking, place the hot skillet briefly on a burner to crisp the bottom if desired.
- Serve warm: Best served warm with a soft cheese. Leftovers keep in the refrigerator up to 3 days; reheat at 350°F until warmed through.
Cranberry Focaccia with Rosemary & Caramelized Shallots
No-knead cranberry focaccia topped with jammy caramelized shallots and rosemary — festive, crisp outside and fluffy inside.
Details
- Prep time: 20 mins
- Cook time: about 1 hr 20 mins (including roasting shallots)
- Resting time: about 10 hrs (overnight)
- Servings: 8
- Author: Daniela Gerson
Ingredients
For the focaccia
- 3 1/4 cups (500 g) all-purpose or bread flour
- 1 tablespoon kosher salt
- 1 teaspoon instant yeast
- 1 1/2 cups water
- 3 tablespoons extra-virgin olive oil, divided
For the rosemary-cranberry-shallot topping
- 4 tablespoons unsalted butter
- 2 tablespoons sugar
- 2 tablespoons sherry or balsamic vinegar
- 3 sprigs rosemary
- 2 sprigs thyme
- 2 1/2 pounds shallots, peeled and halved if large
- 12 oz fresh cranberries (about 1 bag)
- Kosher salt, to taste
Instructions
- Combine flour, salt, yeast and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. Use a bowl 4–6 times the volume of the dough to allow for rising.
- Cover tightly and let rest at room temperature for at least 8 hours and up to 24 hours. The dough should rise dramatically.
- When ready, transfer dough to a lightly floured surface. Form into a ball by tucking the edges under and rotating until a tight ball forms.
- Pour 2 tablespoons of olive oil into a 12-inch cast iron skillet (or similar oven-safe pan). Transfer the dough to the pan, turn to coat with oil and position seam-side down. Use your palm to press the dough around the skillet, spreading it slightly and coating the bottom and edges with oil. Cover and let stand at room temperature for 2 hours.
- When the dough has mostly filled the skillet, use your fingertips to press and fill any gaps. Pop any large bubbles that form.
- Meanwhile preheat the oven to 400°F. In a 12-inch oven-safe skillet, melt butter over medium-high heat until foaming. Add sugar and stir to dissolve, then stir in vinegar and simmer briefly to form a glaze. Add the shallots, season with salt, stir to coat, and add the rosemary and thyme. Transfer the shallot skillet to the oven and roast for 20 minutes. Add the cranberries, stir, and roast for an additional 20 minutes, until shallots are browned and tender. Let cool slightly.
- Spread the shallot-cranberry mixture evenly over the focaccia dough in the skillet.
- Drizzle with the remaining tablespoon of olive oil and sprinkle with coarse salt.
- Bake at 400°F for 30–40 minutes, until the focaccia is golden brown. Serve warm, ideally with a soft, creamy cheese.
Notes
- Let the dough rise for at least 8 hours; this is essential for texture and flavor.
- This recipe uses instant yeast; convert active dry yeast by dissolving it in warm water first if needed.
- The shallot-cranberry topping can be prepared up to 3 days ahead and refrigerated.
- A cast iron skillet produces a superior crust, but any oven-safe pan will work.
- Leftovers keep up to 3 days in the fridge; reheat at 350°F until warmed through.
Want More Fresh Cranberry Recipes?
Cranberries work beautifully in both sweet and savory dishes. Explore more ideas like cranberry-braised brisket, cranberry chicken, cranberry-glazed pork chops, cranberry gingersnap pie, cranberry white chocolate oatmeal cookies, cranberry caramel tart with candied nuts, or simple sugared cranberries for decoration and snacking.
If you try this focaccia, please share your experience in the comments or tag the author on social channels. Keep exploring seasonal recipes and colorful produce to inspire your cooking.
Let’s make waves in the kitchen.