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:
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3 1/2 cups (440g) all-purpose flour (or half AP + half bread flour)
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1 1/4 cups (300ml) warm water (110°F / 43°C)
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2 1/4 tsp (1 packet) active dry or instant yeast
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2–3 tbsp granulated sugar or honey
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1 tsp fine sea salt
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1/4 cup (60ml) olive oil (plus extra for pan and topping)
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Zest of 1 large orange
For the Topping:
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1–1 1/2 cups fresh or frozen cranberries (don’t thaw if frozen)
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2–3 tbsp sugar (or more if you like sweeter)
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1–2 tbsp olive oil (or melted butter)
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Optional: extra orange zest, flaky sea salt, fresh rosemary, or thyme
Optional finishing drizzle (highly recommended):
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2 tbsp honey or maple syrup mixed with 1 tsp fresh orange juice
Instructions
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Activate Yeast (if using active dry)
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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.)
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Make the Dough
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In a large bowl, combine flour, salt, and orange zest.
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Add yeast mixture and olive oil.
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Stir until shaggy dough forms, then knead 5–7 min (or use mixer 4 min) until soft, elastic, and slightly sticky.
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First Rise
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Place dough in oiled bowl, cover, and let rise 1–1.5 hrs until doubled.
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Pan & Second Rise
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Generously oil a 9×13 baking pan or round pan.
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Transfer dough, gently stretch to fit pan (if it resists, rest 10 min and stretch again).
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Cover and let rise 30–40 min until puffy.
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Add Toppings
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Preheat oven to 400°F (200°C).
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Oil your fingers and press dimples all over dough.
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Scatter cranberries into some of the dimples.
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Drizzle olive oil, sprinkle sugar, and (optional) flaky salt or herbs.
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Bake
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Bake 22–28 min until golden brown.
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Finish
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While still warm, drizzle lightly with honey-orange mixture OR brush with melted butter.
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Add extra zest or herbs if desired.
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Cool & Serve
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Rest 10–15 minutes before slicing. Serve warm or room temp.
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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