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 made this focaccia for a weekend brunch and loved how bright and festive it looked on the table. The cranberry-orange flavors make it a crowd-pleaser for holidays and everyday breakfasts alike.
Ingredients
- All-purpose flour: 3 cups (375 g)
- Salt: 1 ¼ teaspoons
- Instant yeast: 1 teaspoon
- Sugar: 1 tablespoon (plus 2 tablespoons for topping)
- Lukewarm water: 1 ¼ cups (300 ml)
- Olive oil: 3 tablespoons (plus more for greasing and drizzling)
- Fresh or frozen cranberries: 1 cup (100 g), do not thaw if frozen
- Orange zest: Zest of 1 large orange
Instructions
- Mix dry ingredients:
- Combine flour, salt, yeast, and sugar in a large mixing bowl.
- Add liquids:
- 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.
- Prep pan and shape:
- 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).
- Dimples and toppings:
- With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently 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.
- Cool and serve:
- Cool slightly before slicing and serving.
Save to Pinterest My kids always help with scattering cranberries and making dimples in the dough, turning this simple focaccia into a fun family project. It disappears quickly whenever it comes out of 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 ingredient labels for allergens.
Nutritional Information
Per serving: 200 calories, 6 g total fat, 33 g carbohydrates, 4 g protein
Save to Pinterest Enjoy this focaccia warm, fresh from the oven, with whipped honey butter or mascarpone for an extra treat. Its festive flavors make it ideal for brunch or holiday gatherings.
Recipe Questions & Answers
- → What makes the dough no-knead?
The dough is mixed until just combined and left to rest for 8–12 hours, allowing natural gluten development without kneading.
- → Can frozen cranberries be used?
Yes, frozen cranberries can be used directly without thawing to maintain their texture and tartness.
- → How do I achieve a crisp crust?
Baking at a high temperature (425°F) and drizzling olive oil over the dough helps create a golden, crisp crust.
- → What is the purpose of orange zest?
Orange zest adds a bright, citrus aroma and subtle flavor that complements the tart cranberries in the bread.
- → Can nuts be added to this bread?
Yes, chopped walnuts or pistachios can be sprinkled on top or mixed in to add crunch and flavor.