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 first tried this focaccia for a holiday brunch. The combination of tart cranberries with sunny orange zest was a hit with my family. We loved how simple it was to prepare the night before, creating a delicious bread with minimal fuss in the morning.
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
- Mix dry ingredients:
- In a large mixing bowl, combine flour, salt, yeast, and sugar. Mix well.
- 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.
- 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 rest:
- Cover and let rest for 30–45 minutes until slightly puffy.
- Preheat oven:
- Preheat oven to 425°F (220°C).
- Dimple and top:
- With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently pressing some into the dough.
- Add zest and sugar:
- 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 Everyone in my household enjoys a warm slice of this bread alongside whipped honey butter on a relaxed weekend morning. It has become our go-to treat for family breakfasts.
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 Enjoy this colorful focaccia warm from the oven for breakfast or as a festive holiday treat.
Recipe Help
- → What makes this bread no-knead?
The dough relies on a long resting period to develop gluten naturally, eliminating the need for traditional kneading and making preparation simple.
- → Can I use dried cranberries instead of fresh?
Yes, substitute dried cranberries by soaking them in warm water for 5 minutes, then draining before adding to maintain moisture and texture.
- → How does orange zest enhance the flavor?
Orange zest adds a bright, citrus aroma that complements the tartness of cranberries, creating a balanced and refreshing flavor profile.
- → What texture should I expect from this focaccia?
Expect a crisp, golden crust with a soft, airy, and pillowy interior, thanks to the slow rise and minimal handling of the dough.
- → Are there any suggested toppings to add crunch?
Chopped walnuts or pistachios can be added before baking for a delightful crunchy contrast to the soft bread.