Save to Pinterest 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 first baked this focaccia to surprise my family with a colorful twist for our weekend breakfast. The combination of tangy cranberries and fragrant orange zest was an instant hit, and now it's a regular favorite during the holidays.
Ingredients
- Dough: 3 cups (375 g) all-purpose flour, 1 ¼ teaspoons salt, 1 teaspoon instant yeast, 1 tablespoon sugar, 1 ¼ cups (300 ml) lukewarm water, 3 tablespoons olive oil (plus more for greasing)
- Topping: 1 cup (100 g) fresh or frozen cranberries (if using frozen, do not thaw), Zest of 1 large orange, 2 tablespoons sugar, 1 tablespoon olive oil
Instructions
- Make Dough:
- In a large mixing bowl, combine flour, salt, yeast, and sugar. Mix well.
- Add Liquid:
- 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.
- Transfer Dough:
- 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:
- With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently pressing some into the dough.
- Topping:
- 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.
- Cool & Serve:
- Cool slightly before slicing and serving.
Save to Pinterest This focaccia often brings the whole family into the kitchen, eager to help scatter cranberries and sneak bites of warm bread fresh 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) and is produced with olive oil. For allergies, always check all ingredient labels and opt for nut-free oil as needed.
Nutritional Information (per serving)
Calories: 200, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 4 g.
Save to Pinterest Enjoy this cranberry orange focaccia warm with whipped honey butter or mascarpone for breakfast or brunch. Its festive flavors make it perfect for sharing any time of year.
Questions & Answers
- → Can I use dried cranberries instead of fresh or frozen?
Yes, substitute with ⅔ cup dried cranberries soaked in warm water for 5 minutes and drained to maintain moisture.
- → How long should the dough rest before baking?
Let the dough rise at room temperature for 8–12 hours until doubled and bubbly, then rest again 30–45 minutes after shaping.
- → What is the best way to press dimples into the dough?
Use oiled fingertips to gently press dimples evenly across the dough surface before adding toppings.
- → Can I add nuts to this focaccia?
Yes, chopped walnuts or pistachios can be sprinkled on top for extra crunch and flavor.
- → Is olive oil necessary for this focaccia?
Olive oil is key both in the dough and for drizzling over the top to enhance flavor and create a crisp crust.