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
This no-knead focaccia has become my go-to breakfast treat especially when I want something flavorful yet effortless to make
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
- Step 1:
- In a large mixing bowl combine flour salt yeast and sugar Mix well
- Step 2:
- Add water and 3 tablespoons olive oil Stir until a shaggy sticky dough forms do not knead
- Step 3:
- 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
- Step 4:
- Drizzle 1 tablespoon olive oil into a 9x13-inch (23x33 cm) baking pan Scrape dough into pan and gently stretch to fit
- Step 5:
- Cover and let rest for 30–45 minutes until slightly puffy
- Step 6:
- Preheat oven to 425°F (220°C)
- Step 7:
- With oiled fingers press dimples all over the dough Scatter cranberries evenly over the top gently pressing some into the dough
- Step 8:
- Sprinkle with orange zest and 2 tablespoons sugar Drizzle lightly with extra olive oil if desired
- Step 9:
- Bake 22–25 minutes until golden brown and cooked through
- Step 10:
- Cool slightly before slicing and serving
Save to Pinterest Baking this focaccia has created wonderful family mornings filled with the aroma of fresh bread and fruit
Notes
Substitute dried cranberries if fresh or frozen are unavailable use ⅔ cup and soak in warm water for 5 minutes then drain Add chopped walnuts or pistachios for crunch Serve with whipped honey butter or mascarpone For a citrus boost add 1 tablespoon fresh orange juice to the dough
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 check for nut-free if needed Always verify all ingredient labels for allergens
Save to Pinterest This focaccia is best enjoyed fresh or within two days for optimal flavor and texture
Common Recipe Questions
- → How does the no-knead method affect the focaccia texture?
Allowing the dough to rest for 8–12 hours develops gluten naturally, resulting in an airy, soft interior without the need for kneading.
- → Can frozen cranberries be used without thawing?
Yes, frozen cranberries can be scattered on top directly; this helps retain their shape and bursts of tartness during baking.
- → What is the purpose of orange zest in this focaccia?
Orange zest adds bright citrus notes that complement the tartness of cranberries and enhance the bread’s aroma.
- → How should the dough be prepared before baking?
After rising, gently stretch the dough in the oiled pan, rest it again briefly, then use oiled fingers to create dimples before adding toppings and baking.
- → Are there suggested toppings to add crunch or richness?
Chopped walnuts or pistachios add crunch, and serving with whipped honey butter or mascarpone provides creamy richness.