- Bring the port wine to a boil and pour over dried cranberries. Cover with plastic wrap and cool to room temperature.
- Mix flour, sourdough culture, yeast and salt; add water and mix, using a wooden spoon to bring the dough together. Once a shaggy dough forms, knead by hand for at least 10 minutes until dough is elastic yet soft. (Alternatively, prepare dough in a stand mixer fitted with the hook attachment for 7 to 10 minutes on medium speed.)
- Roll dough into a tight ball and lightly coat the outer surface with some of the olive oil; transfer into a clean bowl. Cover with plastic wrap and rest for 30 minutes.
- Drain the cranberries and chop coarsely. Turn dough out onto a work surface. Add the walnuts, sage and cranberries to the top of the dough. Knead for another 3 to 4 minutes, or until the ingredients are well incorporated.
- Use more of the olive oil to generously coat a pan or baking dish that is about 9 x 13-inches and at least 2-inches deep. Transfer the dough, gently shaping in the pan without pressing down too much. (If the dough is resistant, DO NOT force it, it will continue to spread overnight.)
- Cover pan with plastic wrap and rest in the fridge for at least 16 to 24 hours to complete the fermentation. The next day, bring the focaccia dough out of the fridge 2 hours prior to baking.
- Preheat oven to 400F (using convection if available).
- Dip hands in warm water and use fingers to dimple the dough. Drizzle with 3 tablespoons olive oil and spray lightly with warm water using a spritzer. Bake for 20 to 25 minutes or until golden brown. Transfer on a wire rack and cool to room temperature before slicing. Serve with Honey Walnut Butter (if desired).
Tips
If you don’t have your own active sourdough starter on hand, you can purchase dormant starters online and follow the package directions to revive.
This loaf is delicious when served with Honey Walnut Butter, follow this link for more information on how to make it. (https://walnuts.org/blog/culinary-inspiration/how-to-make-walnut-butter-and-what-to-do-with-it/)
Wrap loaf tightly and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Warm gently before serving.
Allergen Information: Walnuts, Wheat/Gluten
