Vibrant focaccia with cranberries and orange zest, featuring a crisp crust and soft interior, perfect for casual meals.
# Components:
→ 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
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# Directions:
01 - In a large mixing bowl, mix flour, salt, yeast, and sugar thoroughly.
02 - Add lukewarm water and 3 tablespoons olive oil to the dry mixture; stir until a sticky dough forms without kneading.
03 - Cover tightly with plastic wrap or a clean towel; ferment at room temperature for 8 to 12 hours until doubled and bubbly.
04 - Drizzle 1 tablespoon olive oil into a 9x13-inch baking pan and spread to coat the surface evenly.
05 - Transfer dough to the oiled pan, gently stretch to fit the dimensions without pressing too hard.
06 - Cover and let dough rest for 30 to 45 minutes until slightly puffed.
07 - Set oven temperature to 425°F.
08 - Using oiled fingers, press dimples across the dough’s surface; scatter cranberries evenly, pressing some gently into the dough. Sprinkle with orange zest and 2 tablespoons sugar, then drizzle with olive oil as desired.
09 - Bake for 22 to 25 minutes until the crust is golden and the interior is cooked through.
10 - Allow to cool briefly before slicing into eight portions.
