# What You'll Need:
→ 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
# Directions:
01 - Combine flour, salt, yeast, and sugar in a large mixing bowl. Mix thoroughly.
02 - Add lukewarm water and 3 tablespoons olive oil. Stir until a shaggy, sticky dough forms without kneading.
03 - Cover the bowl tightly with plastic wrap or a clean towel. Let rise at room temperature for 8 to 12 hours until doubled in size and bubbly.
04 - Drizzle 1 tablespoon olive oil into a 9x13-inch baking pan. Transfer dough into the pan and gently stretch it to fit.
05 - Cover and let the dough rest for 30 to 45 minutes until slightly puffy.
06 - Set oven temperature to 425°F.
07 - Use oiled fingers to press dimples evenly across the dough. Scatter cranberries atop, gently pressing some into the dough. Sprinkle with orange zest and sugar. Optionally drizzle with additional olive oil.
08 - Bake for 22 to 25 minutes until the crust is golden brown and the focaccia is cooked through.
09 - Allow to cool slightly before slicing and serving.
