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 made this for a holiday breakfast, and everyone loved the irresistible combination of tart cranberries and fragrant orange zest. It's now a seasonal favorite at my table.
Ingredients
- Dough: 3 cups (375 g) all-purpose flour
- Dough: 1 ¼ teaspoons salt
- Dough: 1 teaspoon instant yeast
- Dough: 1 tablespoon sugar
- Dough: 1 ¼ cups (300 ml) lukewarm water
- Dough: 3 tablespoons olive oil (plus more for greasing)
- Topping: 1 cup (100 g) fresh or frozen cranberries (if using frozen do not thaw)
- Topping: Zest of 1 large orange
- Topping: 2 tablespoons sugar
- Topping: 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 rise:
- Cover and let rest for 30–45 minutes until slightly puffy.
- Preheat oven:
- Preheat oven to 425°F (220°C).
- Dimple dough and add toppings:
- With oiled fingers press dimples all over the dough. Scatter cranberries evenly pressing some into the dough. 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.
- Finish:
- Cool slightly before slicing and serving.
Save This focaccia often appears at weekend brunch with my family—kids sprinkle the cranberries, and everyone enjoys it warm from the oven.
Required Tools
Large mixing bowl, measuring cups and spoons, 9x13-inch (23x33 cm) baking pan, plastic wrap or clean towel, oven
Allergen Information
Contains wheat (gluten). Produced with olive oil. Always verify all ingredient labels for allergens.
Nutritional Information
Per serving: Calories 200, Total Fat 6 g, Carbohydrates 33 g, Protein 4 g
Save Serve warm for best texture and flavor. This focaccia makes any morning extra special.
Recipe FAQs
- → How does resting the dough affect the focaccia?
Resting the dough for 8–12 hours allows natural fermentation, which develops flavor and creates a light, airy texture without kneading.
- → Can I use dried cranberries instead of fresh?
Yes, soak ⅔ cup dried cranberries in warm water for 5 minutes then drain before adding to maintain juiciness.
- → What is the purpose of pressing dimples into the dough?
Pressing dimples helps trap olive oil and toppings, enhancing flavor and creating the characteristic focaccia texture.
- → Can I add nuts to the topping?
Chopped walnuts or pistachios can be added for extra crunch and complement the fruity flavors.
- → What temperature should I bake the focaccia at?
Bake at 425°F (220°C) for 22–25 minutes until the crust turns golden brown and crisp.