Save A vibrant, aromatic focaccia featuring juicy cranberries and zesty orange, with a crisp crust and pillowy interior. This budget-friendly bread is easy to make and perfect for breakfast or brunch.
When I tried this focaccia for the first time, my kitchen filled with the sweet scent of orange and tart cranberries, reminding me of cozy holiday mornings shared with my family.
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Ingredients
- All-purpose flour: 3 cups (375 g)
- Salt: 1 ¼ teaspoons
- Instant yeast: 1 teaspoon
- Sugar (for dough): 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
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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 towel. Let rise at room temperature for 8–12 hours, until bubbly and doubled.
- Prepare Pan and Shape Dough:
- 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).
- Top and Dimple:
- With oiled fingers, press dimples all over the dough. Scatter cranberries on top, gently pressing some in.
- Finish Topping:
- Sprinkle with orange zest and 2 tablespoons sugar. Drizzle extra olive oil if desired.
- Bake:
- Bake 22–25 minutes, until golden brown and cooked through.
- Cool and Serve:
- Cool slightly before slicing and serving.
Save This focaccia is a favorite at our brunch table, especially when paired with whipped honey butter. Everyone asks for seconds, and it rarely lasts through the afternoon.
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Variations & Swaps
Add chopped walnuts or pistachios before baking for a crunchy texture. For extra citrus flavor, mix 1 tablespoon fresh orange juice into the dough.
Serving Suggestions
Serve warm with mascarpone, honey butter, or alongside your favorite breakfast spread.
Allergen & Nutrition Info
Contains wheat (gluten) and is produced with olive oil. Always check labels for allergens. Each serving: 200 calories, 6 g fat, 33 g carbohydrates, 4 g protein.
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Enjoy this colorful focaccia fresh from the oven with a cup of coffee or tea. Its festive flavors brighten any morning meal.
Recipe FAQ
- → What is the best way to handle the dough?
Mix ingredients until combined for a shaggy dough and let it rest uncovered for 8–12 hours to develop texture without kneading.
- → Can frozen cranberries be used?
Yes, frozen cranberries can be added directly without thawing to maintain texture and freshness in the topping.
- → How should the focaccia be baked for optimal texture?
Bake at 425°F (220°C) until golden brown, about 22–25 minutes, to achieve a crisp exterior and soft inside.
- → Are there any suggested topping variations?
Chopped walnuts or pistachios can be sprinkled on top before baking for added crunch and flavor complexity.
- → What makes this bread no-knead?
The dough requires only mixing and resting; the long fermentation replaces kneading to build gluten and structure naturally.
