Cranberry Orange No-Knead Focaccia

A vibrant, aromatic focaccia featuring juicy cranberries and zesty orange, with a crisp crust and pillowy interior. This bread is budget-friendly, easy, and perfect for breakfast or brunch.

This recipe became a weekend favorite after my family tried it for a holiday brunch. We were delighted by the burst of cranberry and orange flavors in every bite.

Ingredients

• All-purpose flour: 3 cups (375 g)
• Salt: 1 ¼ teaspoons
• Instant yeast: 1 teaspoon
• Sugar (dough): 1 tablespoon
• Lukewarm water: 1 ¼ cups (300 ml)
• Olive oil (dough): 3 tablespoons, plus more for greasing
• Fresh or frozen cranberries: 1 cup (100 g); if using frozen, do not thaw
• Orange zest: Zest of 1 large orange
• Sugar (topping): 2 tablespoons
• Olive oil (topping): 1 tablespoon

Instructions

Combine dry ingredients:

In a large mixing bowl, combine flour, salt, yeast, and sugar. Mix well.

Add wet ingredients:

Add lukewarm water and 3 tablespoons olive oil. Stir until a shaggy, sticky dough forms. Do not knead.

First rise:

Cover bowl tightly with plastic wrap or a clean towel. Let rise at room temperature for 8 to 12 hours, until bubbly and doubled in size.

Shape dough:

Drizzle 1 tablespoon olive oil into a 9x13-inch (23x33 cm) baking pan. Scrape dough into pan and gently stretch to fit.

Second rest:

Cover and let rest for 30 to 45 minutes until slightly puffy.

Preheat oven:

Preheat oven to 425°F (220°C).

Dimple and top:

With oiled fingers, press dimples all over the dough. Scatter cranberries evenly over the top, gently pressing some into the dough.

Add zest and sugar:

Sprinkle with orange zest and 2 tablespoons sugar. Drizzle lightly with extra olive oil if desired.

Bake:

Bake 22 to 25 minutes, until golden brown and cooked through.

Serve:

Cool slightly before slicing and serving.

Pin

Making cranberry orange focaccia together is a family tradition during the festive season. My kids love adding the cranberries and creating the signature focaccia dimples.

Serving Suggestions

Serve warm with whipped honey butter or mascarpone for an extra touch. Delicious as part of a breakfast spread or afternoon snack.

Required Tools

You'll need a large mixing bowl, measuring cups and spoons, a 9x13-inch baking pan, plastic wrap or clean towel, and an oven for this recipe.

Nutrition Information

Each serving contains approximately 200 calories, 6 g total fat, 33 g carbohydrates, and 4 g protein.

Pin

Enjoy this focaccia fresh from the oven and savor the bright, fruity flavors with each slice. It makes any occasion feel special.

Recipe FAQ

→ Can frozen cranberries be used?

Yes, frozen cranberries work well and should be used directly without thawing to maintain texture and prevent extra moisture.

→ Why is kneading not required in this bread?

The no-knead method relies on long resting times to develop gluten gradually, producing a tender and airy crumb without manual kneading.

→ What is the purpose of orange zest in this focaccia?

Orange zest adds bright citrus aroma and a subtle tang that complements the tart cranberries and enriches the bread's flavor.

→ Can nuts be added for extra texture?

Yes, chopped walnuts or pistachios can be sprinkled over the dough to add a crunchy contrast to the soft interior.

→ How long should the dough rest before baking?

The dough should rest 8 to 12 hours at room temperature for proper fermentation and rise, plus an additional 30 to 45 minutes after transferring to the baking pan.

→ What are good serving suggestions for this bread?

It pairs nicely with whipped honey butter or mascarpone, enhancing its sweet and citrus flavors for breakfast or brunch occasions.