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 bread during a holiday brunch to surprise my family with a hint of citrus and the pop of cranberries. Watching them enjoy warm focaccia straight from the oven made it an instant favorite in our breakfast rotation.
Ingredients
- Dough: 3 cups (375 g) all-purpose flour, 1 ¼ teaspoons salt, 1 teaspoon instant yeast, 1 tablespoon sugar, 1 ¼ cups (300 ml) lukewarm water, 3 tablespoons olive oil (plus more for greasing)
- Topping: 1 cup (100 g) fresh or frozen cranberries (if using frozen, do not thaw), zest of 1 large orange, 2 tablespoons sugar, 1 tablespoon olive oil
Instructions
- Mix Dry Ingredients:
- In a large mixing bowl, combine flour, salt, yeast, and sugar. Mix well.
- Add Wet Ingredients:
- 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 8–12 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 Rest:
- Cover and let rest for 30–45 minutes until slightly puffy.
- Preheat Oven:
- Preheat oven to 425°F (220°C).
- Dimple Dough & Add Topping:
- 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 Sharing slices with my family around the breakfast table, we love how everyone picks out extra cranberries and savors the hint of orange in every bite.
Notes & Variations
Add chopped walnuts or pistachios for crunch, or serve with whipped honey butter or mascarpone for a creamy touch.
Required Tools
Large mixing bowl, measuring cups and spoons, 9x13-inch (23x33 cm) baking pan, plastic wrap or clean towel, oven.
Nutritional Information (per serving)
Calories: 200, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 4 g.
Save Serve this focaccia warm or at room temperature for a crowd-pleasing treat. Enjoy every slice with your favorite brunch beverage.
Recipe FAQs
- → How long does the dough rest before baking?
The dough rests for 8 to 12 hours at room temperature, allowing it to develop a bubbly and airy texture without kneading.
- → Can dried cranberries be used instead of fresh?
Yes, substitute ⅔ cup of dried cranberries soaked in warm water for 5 minutes and drained before using.
- → What gives the focaccia its crisp crust?
A combination of olive oil drizzled over the dough and baking at 425°F creates the characteristic crisp and golden crust.
- → Is kneading required for this dough?
No kneading is needed; simply mix the ingredients to form a sticky dough and let it rise slowly for optimal texture.
- → Can nuts be added for extra texture?
Yes, chopped walnuts or pistachios can be sprinkled on top before baking to add a pleasant crunch.