4 cups (500g) all-purpose flour
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1 3/4 cups (350g) lukewarm water
1/4 cup extra virgin olive oil, plus more for the pan
3 medium yellow onions, thinly sliced
1 tablespoon balsamic vinegar
1-2 tablespoons olive oil, for brushing on top
10 ounces brie, cut into cubes (scrape rind off with a paring knife if desired, though it’s not necessary)
1 1/2 cups fresh or frozen cranberries
1 tablespoon chopped fresh rosemary


1.Make the focaccia dough In a medium-sized mixing bowl, or in a stand mixer with a paddle attachment, mix together all the dough ingredients until the flour is fully absorbed. You don't need to actually knead the dough, though I sometimes knead it a few times in the bowl when mixing by hand to incorporate the last of the flour. Cover and let it rise for 1-2 hours at room temperature. Use it right away, or transfer to the fridge overnight.
2.Press out the focaccia dough Film a half-sheet pan or baking sheet with 1 tablespoon olive oil and pat the dough out so that it fills the entire pan. If it springs back, wait a few minutes and then continue patting it out. Let the dough rise uncovered until puffy -- about 1/2 hour for room temperature dough, or an hour for refrigerated dough.
3.Caramelize the onions Warm 2 teaspoons butter or olive oil in a large skillet over medium heat. Add the onions with 1/2 teaspoon salt, and cook, stirring occasionally, until deep brown. This will take 30 to 40 minutes. Stir in the vinegar and remove from heat. Let the onions cool slightly.
4.Preheat the oven to 425F
5.Top the focaccia Uncover the dough, and brush the top with 1-2 tablespoons of olive oil, paying special attention to the edges and corners. Gently dimple the top of the focaccia all over by pressing your fingertips about halfway down into the dough. Scatter the onions over top. Dot the cubes of brie evenly over the onions, followed by the cranberries. Finish by sprinkling the rosemary over top along with as much black pepper as you like.
6.Bake Bake for 20-25 minutes, until the cheese is melted and the bottom of the crust is golden (lift it up with a spatula to check). If the toppings start to brown too much before the bottom of the crust is golden, cover the pan loosely with foil.
7.Serve! Cool briefly, then serve. Leftovers will keep for about 3 days.

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