Description
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.
Ingredients
For the Dough:
3 1/2 cups (440g) all-purpose flour (or half AP + half 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
1 tsp fine sea salt
1/4 cup (60ml) olive oil (plus extra for pan and topping)
Zest of 1 large orange
For the Topping:
1–1 1/2 cups fresh or frozen cranberries (don’t thaw if frozen)
2–3 tbsp sugar (or more if you like sweeter)
1–2 tbsp olive oil (or melted butter)
Optional: extra orange zest, flaky sea salt, fresh rosemary, or thyme
Optional finishing drizzle (highly recommended):
2 tbsp honey or maple syrup mixed with 1 tsp fresh orange juice
Instructions
Activate Yeast (if using active dry)
In a bowl, mix warm water, yeast, and sugar/honey. Let sit 5–10 min until foamy.
(Skip this step if using instant yeast — mix directly with flour.)
Make the Dough
In a large bowl, combine flour, salt, and orange zest.
Add yeast mixture and olive oil.
Stir until shaggy dough forms, then knead 5–7 min (or use mixer 4 min) until soft, elastic, and slightly sticky.
First Rise
Place dough in oiled bowl, cover, and let rise 1–1.5 hrs until doubled.
Pan & Second Rise
Generously oil a 9×13 baking pan or round pan.
Transfer dough, gently stretch to fit pan (if it resists, rest 10 min and stretch again).
Cover and let rise 30–40 min until puffy.
Add Toppings
Preheat oven to 400°F (200°C).
Oil your fingers and press dimples all over dough.
Scatter cranberries into some of the dimples.
Drizzle olive oil, sprinkle sugar, and (optional) flaky salt or herbs.
Bake
Bake 22–28 min until golden brown.
Finish
While still warm, drizzle lightly with honey-orange mixture OR brush with melted butter.
Add extra zest or herbs if desired.
Cool & Serve
Rest 10–15 minutes before slicing. Serve warm or room temp.
Notes
This Cranberry-Orange Focaccia combines the sweetness of oranges with the tartness of cranberries for a delightful twist on the classic Italian bread. It’s perfect for brunch, holiday gatherings, or as a sweet-salty snack. For an extra touch, drizzle with honey or sprinkle with powdered sugar before serving.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
Keywords: cranberry focaccia, orange focaccia bread, festive focaccia, holiday bread recipe