A vibrant focaccia with cranberries and orange zest, crisp outside and soft inside, ideal for brunch.
# Ingredient List:
→ 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
→ Topping
07 - 1 cup fresh or frozen cranberries
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# Step-by-Step Instructions:
01 - In a large mixing bowl, whisk together flour, salt, instant yeast, and sugar until evenly distributed.
02 - Add lukewarm water and 3 tablespoons olive oil to the dry mixture. Stir thoroughly until a shaggy, sticky dough forms without kneading.
03 - Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise at room temperature for 8 to 12 hours until bubbly and doubled in size.
04 - Drizzle 1 tablespoon olive oil into a 9x13-inch baking pan. Scrape the risen dough into the pan and gently stretch it to fit the pan evenly.
05 - Cover the dough and allow it to rest for 30 to 45 minutes until slightly puffy.
06 - Set oven temperature to 425°F (220°C) while dough rests.
07 - Using oiled fingertips, firmly press dimples all over the dough surface. Evenly scatter cranberries over top and gently press some into the dough. Sprinkle with orange zest and 2 tablespoons sugar. Drizzle lightly with additional olive oil if desired.
08 - Place pan in preheated oven and bake for 22 to 25 minutes, until focaccia is golden brown and cooked through.
09 - Remove from oven and cool slightly before slicing into 8 portions for serving.
