A vibrant focaccia with cranberries, orange zest, crisp crust, and pillowy interior, ideal for breakfast or 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 additional for greasing)
→ Topping
07 - 1 cup fresh or frozen cranberries (do not thaw if frozen)
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, mix together flour, salt, instant yeast, and sugar.
02 - Add lukewarm water and 3 tablespoons olive oil to the dry ingredients. Stir until a shaggy, sticky dough forms; avoid kneading.
03 - Cover the bowl tightly with plastic wrap or a clean towel. Allow to rise at room temperature for 8 to 12 hours, until doubled in size and bubbly.
04 - Lightly drizzle 1 tablespoon olive oil into a 9x13 inch baking pan. Transfer dough into the pan and gently stretch to fit.
05 - Cover and let the dough rest for 30 to 45 minutes until slightly puffy.
06 - Heat the oven to 425°F.
07 - Using oiled fingers, press indentations all over the dough. Evenly distribute cranberries over the surface, gently pressing some into the dough. Sprinkle with orange zest and 2 tablespoons sugar. Drizzle additional 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.
