A vibrant focaccia topped with cranberries and orange zest, boasting a crisp crust and soft, airy inside.
# What You’ll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 1/4 teaspoons salt
03 - 1 teaspoon instant yeast
04 - 1 tablespoon sugar
05 - 1 1/4 cups lukewarm water
06 - 3 tablespoons olive oil
→ Topping
07 - 1 cup fresh or frozen cranberries (do not thaw if frozen)
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# How to Make It:
01 - In a large mixing bowl, combine flour, salt, yeast, and sugar. Stir to blend evenly.
02 - Add lukewarm water and 3 tablespoons olive oil to dry ingredients. Stir until a shaggy, sticky dough forms. Avoid kneading.
03 - Cover bowl with plastic wrap or clean towel and let dough rise at room temperature for 8 to 12 hours, until doubled in size and bubbly.
04 - Drizzle 1 tablespoon olive oil into a 9x13-inch baking pan. Transfer dough into pan and gently stretch to fit the shape.
05 - Cover dough and let rest for 30 to 45 minutes until slightly puffy.
06 - Preheat oven to 425°F (220°C).
07 - Using oiled fingers, press dimples all over the dough surface. Evenly scatter cranberries on top, pressing some gently into the dough. Sprinkle with orange zest and 2 tablespoons sugar. Optionally, drizzle additional olive oil.
08 - Bake the focaccia for 22 to 25 minutes until golden brown and cooked through.
09 - Allow to cool slightly before slicing into 8 portions and serving.
