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 made this on a chilly winter morning, when I wanted something special for brunch that didn&t require lots of effort. The aroma of orange and cranberry baking filled the house and became an instant family favorite.
Ingredients
- All-purpose flour: 3 cups (375 g)
- Salt: 1 ¼ teaspoons
- Instant yeast: 1 teaspoon
- Sugar: 1 tablespoon
- Lukewarm water: 1 ¼ cups (300 ml)
- Olive oil: 3 tablespoons (plus more for greasing)
- Cranberries: 1 cup (100 g) fresh or frozen (do not thaw if frozen)
- Orange zest: Zest of 1 large orange
- Sugar (for topping): 2 tablespoons
- Olive oil (for topping): 1 tablespoon
Instructions
- Combine Dry Ingredients:
- 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. Do not knead.
- 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 Rise:
- Cover and let rest for 30–45 minutes until slightly puffy.
- Preheat Oven:
- Preheat oven to 425°F (220°C).
- Dimple & Top:
- With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently pressing some into the dough.
- Add Zest & Sugar:
- 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 We love to share this focaccia fresh out of the oven, passing slices wrapped in napkins to enjoy with coffee on lazy weekend mornings. The bright colors always spark conversation at family gatherings.
Required Tools
Large mixing bowl, measuring cups and spoons, 9x13-inch (23x33 cm) baking pan, plastic wrap or clean towel, oven.
Allergen Information
Contains wheat (gluten). Produced with olive oil. Always verify all ingredient labels for allergens.
Nutritional Information
Calories: 200, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 4 g (per serving).
Save This focaccia is best enjoyed slightly warm and makes any table feel festive. Bake ahead and reheat for simple brunch magic.
Recipe FAQ
- → How do I prepare the dough without kneading?
Simply stir flour, salt, yeast, sugar, water, and olive oil until sticky and shaggy, then let it rest covered 8–12 hours for fermentation.
- → Can I use dried cranberries instead of fresh?
Yes, soak ⅔ cup dried cranberries in warm water for 5 minutes, drain, and use as topping for similar texture and flavor.
- → What is the purpose of orange zest in this focaccia?
Orange zest adds a bright citrus aroma and slight tang, complementing the tartness of cranberries and enhancing the overall flavor.
- → How do I achieve a crisp crust on this bread?
Drizzle olive oil on the dough surface, create dimples with oiled fingers, and bake at 425°F (220°C) until golden brown.
- → Can I add nuts to this focaccia?
Yes, chopped walnuts or pistachios can be added for extra crunch and flavor.
- → How long should I let the dough rest after placing it in the pan?
Let the dough rest for 30–45 minutes until slightly puffy before adding toppings and baking.