Vibrant focaccia featuring cranberries, orange zest, a crisp crust, and soft interior. Easy and flavorful.
# 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 (if frozen, do not thaw)
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# How-To:
01 - In a large mixing bowl, mix flour, salt, yeast, and sugar thoroughly.
02 - Add lukewarm water and 3 tablespoons olive oil, stirring until a shaggy, sticky dough forms; avoid kneading.
03 - Cover bowl tightly with plastic wrap or a clean towel and let rise at room temperature for 8 to 12 hours until doubled in size and bubbly.
04 - Lightly oil a 9x13-inch baking pan. Scrape the dough into the pan and gently stretch it to fit evenly.
05 - Cover and let the dough rest for 30 to 45 minutes until slightly puffy.
06 - Heat the oven to 425°F (220°C).
07 - Using oiled fingers, press dimples all over the dough. Evenly scatter cranberries on top, pressing some gently into the dough.
08 - Sprinkle orange zest and 2 tablespoons sugar over the cranberries. Drizzle with remaining olive oil if desired.
09 - Bake for 22 to 25 minutes until the focaccia is golden brown and cooked through.
10 - Allow to cool slightly before slicing and serving.
