Focaccia is a versatile and easy-to-make Italian bread that can be adapted to suit a variety of flavors. This Cranberry-Orange Focaccia is a perfect blend of sweet and savory elements, making it an ideal choice for the holidays, brunch, or as a special addition to a bread basket. With a golden, fluffy interior and a citrusy fragrance, this bread combines the tartness of fresh cranberries with the subtle sweetness of orange zest. Drizzled with honey-orange syrup and topped with aromatic herbs, this festive focaccia will certainly elevate any meal.
In this article, we’ll walk you through the origins of this recipe, the necessary ingredients, the preparation steps, some variations, and frequently asked questions, so you can create the perfect Cranberry-Orange Focaccia every time.
What is Cranberry-Orange Focaccia?
Cranberry-Orange Focaccia is a delicious, slightly sweet, and citrus-infused Italian bread. It incorporates fresh or frozen cranberries into the dough, offering a slight tartness that balances beautifully with the sweetness of honey and the fragrant zest of orange. The dough is soft, airy, and golden-brown with an irresistible, chewy texture. Typically served during the holidays or as a side dish at family meals, this focaccia also works well as a light dessert when topped with a drizzle of honey or maple syrup.
The key to this recipe is its balance of flavors: the boldness of fresh cranberries, the warmth of orange zest, and the richness of olive oil. It’s a bread that can be dressed up or down, making it a great addition to any meal, from festive dinners to casual gatherings.
The Origin of Focaccia Bread
Focaccia has a long history that dates back to ancient Roman times. It is believed to have originated as a flat, oven-baked bread served as an offering to the gods, much like early versions of pizza. Over centuries, it evolved into the beloved Italian bread we know today. The name “focaccia” comes from the Latin word “focaccia,” meaning “hearth” or “place of baking,” which refers to the traditional method of cooking the bread on hot stones or in an oven.
The versatility of focaccia allows it to be made with different toppings, ranging from savory herbs like rosemary to sweet fruits like cranberries. It’s a perfect canvas for culinary creativity, which is why it’s loved by home bakers and professional chefs alike.
Ingredients for Cranberry-Orange Focaccia
This Cranberry-Orange Focaccia requires a few simple ingredients to create a flavorful, aromatic bread that’s sure to impress. Here’s what you’ll need:
For the Dough:
- 3 1/2 cups (440g) all-purpose flour (or a mix of all-purpose and bread flour)
- 1 1/4 cups (300ml) warm water (110°F / 43°C)
- 2 1/4 tsp (1 packet) active dry or instant yeast
- 2–3 tbsp granulated sugar or honey (depending on sweetness preference)
- 1 tsp fine sea salt
- 1/4 cup (60ml) olive oil (plus extra for the pan and topping)
- Zest of 1 large orange
For the Topping:
- 1–1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- 2–3 tbsp sugar (adjust based on sweetness preference)
- 1–2 tbsp olive oil (or melted butter for a richer flavor)
- Optional: extra orange zest, flaky sea salt, fresh rosemary, or thyme for added flavor
Optional Finishing Drizzle (highly recommended):
- 2 tbsp honey or maple syrup mixed with 1 tsp fresh orange juice (for extra sweetness and a citrusy finish)
Step-by-Step Directions and Preparation Method
Follow these steps to make your Cranberry-Orange Focaccia:
Step 1: Activate the Yeast
If you’re using active dry yeast, start by activating it. In a small bowl, mix the warm water with the yeast and sugar or honey. Let this mixture sit for 5–10 minutes until it becomes foamy. If you’re using instant yeast, you can skip this step and directly mix it with the flour.
Step 2: Prepare the Dough
In a large bowl, combine the flour, salt, and orange zest. Pour in the activated yeast mixture and olive oil. Stir until a shaggy dough begins to form. Then, knead the dough for 5–7 minutes (or use a mixer with a dough hook for about 4 minutes) until the dough becomes soft, elastic, and slightly sticky.
Step 3: First Rise
Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise for 1 to 1.5 hours or until it has doubled in size.
Step 4: Pan & Second Rise
Generously oil a 9×13-inch baking pan or a round 12-inch pan. Gently transfer the risen dough into the pan, stretching it to fit the shape of the pan. If the dough resists, let it rest for about 10 minutes before stretching it again. Cover and let it rise for another 30–40 minutes, until it becomes puffy.
Step 5: Add the Toppings
Preheat your oven to 400°F (200°C). Oil your fingers and press dimples all over the dough. Scatter the cranberries into some of the dimples. Drizzle with olive oil, sprinkle sugar evenly over the top, and add optional ingredients like flaky sea salt or fresh herbs.
Step 6: Bake
Bake the focaccia for 22–28 minutes, or until it’s golden brown and the cranberries have softened. You’ll know it’s done when the bread has a golden crust and a slightly crispy edge.
Step 7: Finish
Once out of the oven, brush the bread with the honey-orange drizzle or melted butter for added richness. Add extra orange zest or fresh herbs for a finishing touch.
Step 8: Cool & Serve
Allow the focaccia to cool for 10–15 minutes before slicing. Serve it warm or at room temperature for the best flavor. It pairs beautifully with a cheese platter, soups, or salads.
Variations & Tips
Looking to customize your Cranberry-Orange Focaccia? Here are some variations you can try:
| Want it more… | Try this: |
|---|---|
| Sweeter (dessert-style) | Add 1/4 cup sugar to the dough and glaze with orange icing for a sweeter treat |
| Savory | Add rosemary to the dough, reduce sugar, and finish with flaky sea salt only |
| Cheesy | Top with crumbled goat cheese or brie after baking |
| Vegan | Use maple syrup instead of honey, and skip the butter |
| Overnight version | Let the dough rise in the fridge for 8–24 hours, then bring it to room temperature 1 hour before baking |
| Candied orange | Add thin slices of candied orange peel on top for extra sweetness |
FAQs: Cranberry-Orange Focaccia
1. Can I use frozen cranberries for this recipe?
Yes, you can use frozen cranberries. Just make sure not to thaw them before using, as this can affect the texture and moisture of the bread.
2. Can I make Cranberry-Orange Focaccia a day in advance?
Yes, you can prepare the dough the day before and let it rise in the fridge overnight. Allow it to come to room temperature before baking for the best texture.
3. What can I serve Cranberry-Orange Focaccia with?
This focaccia pairs well with cheeses, roasted meats, or a light salad. It’s also great on its own with a drizzle of olive oil or balsamic vinegar.
4. How do I store leftover focaccia?
Store any leftover focaccia in an airtight container for up to 2 days at room temperature. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Conclusion: Cranberry-Orange Focaccia
This Cranberry-Orange Focaccia is a perfect blend of sweet and savory, with the tart cranberries and citrusy orange zest creating a unique twist on the classic focaccia. Its golden, airy texture and flavorful toppings make it a versatile addition to any holiday or special meal. Whether served as a side dish, a light dessert, or a special bread basket, it’s sure to impress your guests and bring the festive spirit to your table. Try it for your next gathering and enjoy the wonderful combination of flavors that make this focaccia a true crowd-pleaser.
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