# 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, plus extra for greasing
→ 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
# Method:
01 - In a large mixing bowl, mix flour, salt, yeast, and sugar until evenly distributed.
02 - Add lukewarm water and 3 tablespoons olive oil to the dry ingredients. Stir gently until a shaggy, sticky dough forms without kneading.
03 - Cover the bowl tightly with plastic wrap or a clean towel. Let the dough rise 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. Scrape the dough into the pan and gently stretch it to fit evenly.
05 - Cover the dough and let it rest for 30 to 45 minutes until slightly puffy.
06 - Set the oven to 425°F (220°C) to preheat.
07 - Using oiled fingers, press deep dimples evenly across the surface of the dough.
08 - Scatter cranberries evenly over the dough, gently pressing some into the surface. Sprinkle with orange zest and 2 tablespoons sugar. Optionally, drizzle with additional olive oil.
09 - Bake for 22 to 25 minutes until the crust is golden brown and the focaccia is cooked through.
10 - Allow to cool slightly before slicing into 8 portions and serving.
