A vibrant focaccia with cranberries and orange zest, boasting a crisp crust and soft, pillowy crumb.
# 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
→ Topping
07 - 1 cup fresh or frozen cranberries (do not thaw if frozen)
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# Method:
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 until a shaggy, sticky dough forms without kneading.
03 - Cover the bowl tightly with plastic wrap or a clean towel; let rest at room temperature for 8 to 12 hours until doubled in volume and bubbly.
04 - Drizzle 1 tablespoon olive oil into a 9x13-inch baking pan and spread evenly to coat the bottom and sides.
05 - Transfer the risen dough into the oiled pan and gently stretch it to fill the pan evenly.
06 - Cover the pan and allow the dough to rest for 30 to 45 minutes until slightly puffy.
07 - Preheat the oven to 425°F (220°C) while the dough is resting.
08 - Using oiled fingers, press dimples all over the dough surface. Evenly scatter cranberries over the top, gently pressing some into the dough. Sprinkle orange zest and 2 tablespoons sugar, then drizzle lightly with additional olive oil as desired.
09 - Bake for 22 to 25 minutes until the crust turns golden brown and the dough is cooked through.
10 - Allow focaccia to cool slightly before slicing into 8 pieces and serving.
