# Components:
→ 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
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# Method:
01 - Combine flour, salt, yeast, and sugar in a large mixing bowl. Stir until evenly blended.
02 - Pour in lukewarm water and 3 tablespoons olive oil. Stir gently until a sticky, shaggy dough forms without kneading.
03 - Cover the bowl tightly with plastic wrap or a clean towel and let rest at room temperature for 8 to 12 hours until bubbly and doubled in size.
04 - Drizzle 1 tablespoon olive oil into a 9x13-inch baking pan. Transfer dough to pan and stretch gently to fit the bottom.
05 - Cover and let dough rest for 30 to 45 minutes until slightly puffy.
06 - Set oven temperature to 425°F (220°C).
07 - Press dimples throughout dough using oiled fingers. Evenly scatter cranberries over surface, gently pressing some into dough. Sprinkle orange zest and sugar, then drizzle with remaining olive oil if desired.
08 - Place pan in oven and bake 22 to 25 minutes until crust is golden brown and interior is cooked through.
09 - Allow focaccia to cool slightly before slicing into 8 pieces and serving.
