Preheat the oven to 375°F. Prepare the Chēbē Focaccia dough, omitting cheese, to package instructions.

Press the prepared dough into a 9” x 11”baking dish. Bake for 30-35 minutes.

While the flatbread is baking, combine the cranberries, maple syrup, water, shallot, thyme, and salt in a saucepan. Heat the mixture over medium heat until it is simmering.

Simmer for 15 minutes, stir and crush the cranberries periodically.

Once the flatbread is done baking, remove it from the oven and spread the cranberry mixture evenly over the top. Then scatter the goat cheese evenly over the flatbread.

Return the flatbread to the oven to bake for 8-10 more minutes until the cheese is soft.

Allow the flatbread to cool for 5-10 minutes before slicing and serving.