Save to Pinterest A vibrant, aromatic focaccia featuring juicy cranberries and zesty orange, with a crisp crust and pillowy interior. Budget-friendly, easy, and perfect for breakfast or brunch.
I first made this when cranberries were in season and we craved something cheerful for a chilly morning. It became an instant hit with my family, especially because it's so fuss-free and flavorful.
Ingredients
- All-purpose flour: 3 cups (375 g)
- Salt: 1 ¼ teaspoons
- Instant yeast: 1 teaspoon
- Sugar: 1 tablespoon for dough, 2 tablespoons for topping
- Lukewarm water: 1 ¼ cups (300 ml)
- Olive oil: 3 tablespoons for dough, 1 tablespoon for pan, plus extra for drizzling
- Cranberries: 1 cup (100 g) fresh or frozen (do not thaw if using frozen)
- Orange zest: Zest of 1 large orange
Instructions
- Make the dough:
- In a large mixing bowl, combine flour, salt, yeast, and sugar. Mix well.
- Add liquids:
- Add lukewarm water and 3 tablespoons olive oil. Stir until a shaggy, sticky dough forms; no kneading required.
- First rise:
- Cover bowl tightly with plastic wrap or a clean towel. Let rise at room temperature for 8–12 hours, until bubbly and doubled in size.
- Prepare pan:
- Drizzle 1 tablespoon olive oil into a 9x13-inch (23x33 cm) baking pan. Scrape dough into pan and gently stretch to fit.
- Second rest:
- Cover and let dough rest for 30–45 minutes, until slightly puffy.
- Preheat oven:
- Preheat oven to 425°F (220°C).
- Shape & top:
- With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently pressing some into the dough.
- Finish topping:
- Sprinkle with orange zest and 2 tablespoons sugar. Drizzle lightly with extra olive oil if desired.
- Bake:
- Bake 22–25 minutes, until golden brown and cooked through.
- Cool & serve:
- Cool slightly before slicing and serving.
Save to Pinterest This bread starred at our weekend brunch, where everyone gathered around the table and reached for warm slices. The tart cranberries and fragrant orange zest truly made it memorable for every age.
Serving Suggestions
Enjoy slices with whipped honey butter, mascarpone, or a simple drizzle of extra virgin olive oil for breakfast or as a festive side for lunch.
Allergen Information
Contains wheat (gluten) and is produced with olive oil. To keep it nut-free, avoid adding nuts to the topping. Always check ingredient labels for allergens before serving.
Nutritional Information
Per serving: 200 calories, 6 g total fat, 33 g carbohydrates, 4 g protein.
Save to Pinterest This focaccia brings color and aroma to special mornings, and its soft crumb and tangy topping make every bite a joy. Serve warm for best results.
Common Recipe Questions
- → How long should the dough rest before baking?
Rest the dough at room temperature for 8 to 12 hours until it doubles in size and becomes bubbly.
- → Can frozen cranberries be used without thawing?
Yes, frozen cranberries can be scattered directly on the dough prior to baking for burst of tartness.
- → What creates the focaccia’s characteristic dimples?
Oiled fingers press gently into the dough surface, creating indentations that hold toppings and olive oil.
- → How can the crust be made crispier?
Ensure the oven is fully preheated to 425°F (220°C) and bake until golden brown for a crisp finish.
- → Are there suggested additions to enhance flavor or texture?
Chopped walnuts or pistachios add crunch, while a swirl of fresh orange juice in dough boosts citrus notes.