A colorful focaccia with cranberries and orange zest, offering a crisp crust and tender interior, ideal for brunch.
# 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, plus more for greasing
→ Topping
07 - 1 cup fresh or frozen cranberries (if frozen, do not thaw)
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# How to Make It:
01 - In a large mixing bowl, combine flour, salt, yeast, and sugar; 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 and let rise at room temperature for 8 to 12 hours until doubled 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 dough rest for 30 to 45 minutes until slightly puffy.
06 - Preheat oven to 425°F.
07 - Using oiled fingers, create dimples all over the dough; evenly scatter cranberries, gently pressing some into the surface; sprinkle orange zest and sugar, then drizzle lightly with olive oil if desired.
08 - Bake for 22 to 25 minutes until golden brown and cooked through.
09 - Allow to cool slightly before slicing into 8 pieces and serving.
