# Ingredients:
→ 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, plus more for greasing
→ Topping
07 - 1 cup fresh or frozen cranberries (do not thaw if frozen)
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# Directions:
01 - In a large mixing bowl, whisk together flour, salt, instant yeast, and sugar until evenly distributed.
02 - Add lukewarm water and 3 tablespoons olive oil to dry ingredients; stir with a spoon until a shaggy, sticky dough forms without kneading.
03 - Cover the bowl tightly with plastic wrap or a clean towel and let rest at room temperature for 8 to 12 hours until doubled in size and bubbly.
04 - Drizzle 1 tablespoon olive oil into a 9x13 inch baking pan and spread evenly to grease the surface.
05 - Transfer dough to the greased pan and gently stretch it with oiled hands to fit the pan's dimensions without tearing.
06 - Cover the pan and allow the dough to rest for 30 to 45 minutes until slightly puffed.
07 - Set oven temperature to 425°F.
08 - Using oiled fingertips, press dimples evenly across the dough’s surface. Scatter cranberries over the dough, pressing some gently into the surface. Sprinkle orange zest and sugar evenly, then drizzle with additional olive oil if desired.
09 - Bake in the preheated oven for 22 to 25 minutes until the crust is golden and the interior cooked through.
10 - Let the focaccia cool slightly before slicing into eight pieces and serving.
