Save 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 baked this for a weekend brunch and was amazed by how quickly it disappeared. The burst of tart cranberries with fragrant orange made it a standout on our breakfast table.
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 (plus more for greasing and drizzling)
- Cranberries: 1 cup (100 g) fresh or frozen (if using frozen, do not thaw)
- Orange zest: Zest of 1 large orange
Instructions
- Mix dry ingredients:
- In a large mixing bowl, combine flour, salt, yeast, and 1 tablespoon sugar. Mix well.
- Add liquids:
- Add water and 3 tablespoons olive oil. Stir until a shaggy, sticky dough forms. Do not knead.
- First rise:
- Cover bowl tightly with plastic wrap or a clean towel. Let rise at room temperature for 8 to 12 hours until bubbly and doubled.
- Shape dough:
- 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 rest for 30 to 45 minutes until slightly puffy.
- Prep oven:
- Preheat oven to 425°F (220°C).
- Add dimples and toppings:
- With oiled fingers, press dimples all over dough. Scatter cranberries evenly over top, gently pressing some in. Sprinkle with orange zest and 2 tablespoons sugar. Drizzle lightly with extra olive oil if desired.
- Bake:
- Bake 22 to 25 minutes until golden brown and cooked through.
- Cool and serve:
- Cool slightly before slicing and serving.
Save My kids love helping press the cranberries into the dough, making this a fun weekend activity for the family. This bread always brings us together around the kitchen table.
Required Tools
Large mixing bowl, measuring cups and spoons, 9x13-inch (23x33 cm) baking pan, plastic wrap or towel, oven
Allergen Information
Contains wheat (gluten), made with olive oil. Always verify ingredient labels if cooking for allergies.
Nutritional Information (per serving)
Calories: 200, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 4 g
Save This bread tastes best fresh but keeps well for a day at room temperature. Enjoy it warm, and savor those bursts of cranberry and orange in every bite.
Recipe FAQ Section
- → How long should the dough rest before baking?
The dough needs to rest at room temperature for 8 to 12 hours until it becomes bubbly and doubles in size, creating a light texture.
- → Can I use dried cranberries instead of fresh or frozen?
Yes, substitute with ⅔ cup dried cranberries soaked in warm water for 5 minutes, then drained, to maintain moisture and flavor.
- → What gives the focaccia its bright orange flavor?
The zest of a large orange is sprinkled on top, adding vibrant citrus aroma and a tangy brightness to the bread.
- → Is kneading required for the dough?
No kneading is needed; the dough is mixed until shaggy and sticky, then left to rest, allowing gluten to develop naturally.
- → What can be added for extra texture?
Chopped walnuts or pistachios can be added for crunchy texture and nutty flavor on top.
- → How is the focaccia baked to achieve a crisp crust?
It’s baked at 425°F (220°C) for 22–25 minutes until golden brown, ensuring a crispy exterior and soft interior.