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 as a holiday breakfast treat, and my family loved it with fresh-squeezed orange juice. The combination of tart cranberries and bright citrus makes every bite special.
Ingredients
- All-purpose flour: 3 cups (375 g)
- Salt: 1 ¼ teaspoons
- Instant yeast: 1 teaspoon
- Sugar (dough): 1 tablespoon
- Lukewarm water: 1 ¼ cups (300 ml)
- Olive oil (dough and topping): 3 tablespoons for dough (plus more for greasing), 1 tablespoon for topping
- Fresh or frozen cranberries: 1 cup (100 g) (if using frozen do not thaw)
- Orange zest: Zest of 1 large orange
- Sugar (topping): 2 tablespoons
Instructions
- Mix dry ingredients:
- In a large mixing bowl mix flour salt yeast and sugar well.
- Add liquids:
- Add lukewarm water and 3 tablespoons olive oil. Stir until a shaggy sticky dough forms. Do not knead.
- First rise:
- Cover bowl tightly. 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 dough. Scatter cranberries evenly on top. Gently press some into dough.
- Add zest and sugar:
- Sprinkle with orange zest and 2 tablespoons sugar. Drizzle topping 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 This focaccia has become a favorite for our weekend brunch table especially with a drizzle of honey butter and hot coffee. Sharing slices always sparks cheerful conversation.
Required Tools
Large mixing bowl measuring cups and spoons baking pan plastic wrap or clean towel and an oven are needed for this recipe.
Allergen Information
This bread contains wheat (gluten) and is produced with olive oil. Always verify all ingredient labels for allergens especially for nut-free needs.
Nutritional Information (per serving)
Calories: 200. Total Fat: 6 g. Carbohydrates: 33 g. Protein: 4 g.
Save to Pinterest Finish with a touch of mascarpone or whipped honey butter. Serve warm for extra comfort.
Common Recipe Questions
- → What makes this focaccia no-knead?
The dough is mixed until shaggy and sticky, then left to rise slowly. This gentle fermentation develops gluten without kneading.
- → Can I use dried cranberries instead of fresh or frozen?
Yes, soak ⅔ cup dried cranberries in warm water for 5 minutes, then drain before adding as topping.
- → How long should the dough rest before baking?
After mixing, the dough rises at room temperature for 8-12 hours, then rests another 30-45 minutes in the pan before baking.
- → What is the purpose of orange zest in the topping?
Orange zest adds a bright, citrus aroma and flavor that balances the tart cranberries and enriches the focaccia’s taste.
- → Can nuts be added for texture?
Yes, chopped walnuts or pistachios can be sprinkled on top for a crunchy contrast.