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Cranberry Focaccia Bread

This Cranberry Focaccia Bread is soft, airy, and slightly sweet, studded with tart cranberries and a touch of orange zest. It’s the perfect holiday bake, simple, rustic, and festive. The dough bakes into golden bread with crisp edges and a tender center.
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Prep Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course: Appetizer, Side Dish
Ingredients Equipment Method

Ingredients
  

For the Dough
  • 3½ cups All-purpose flour
  • 1 packet (2¼ tsp) Active dry yeast
  • 1½ tsp Salt
  • 2 tbsp Granulated sugar
  • 2 cups Warm water about 110℉
  • ½ cup Olive oil plus extra for drizzling
  • 1 tsp Orange zest
Mix-Ins & Topping
  • ¾ cup Fresh or dried cranberries (if using dried, soak in warm water for about 10 minutes and drain)
  • 2 tbsp Coarse or turbinado sugar optional. for sprinkling
  • 1 tsp Flaky sea salt
  • 1-2 tbsp Fresh rosemary optional, for garnish

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • 9x13 inch baking pan or sheet pan
  • Plastic wrap or clean kitchen towel

Method
 

  1. Activate the Yeast
    In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until foamy and active.
  2. Mix the Dough
    In a large bowl, combine the flour, salt, and orange zest. Pour in the yeast mixture and ¼ cup of olive oil. Stir with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms.
  3. Stretch and Fold
    Drizzle a little olive oil over the dough and your hands to prevent sticking and perform a series of stretch-and-folds:
    With wet hands, reach under one side of the dough, gently pull it upward, and fold it over onto itself.
    Turn the bowl a quarter turn and repeat the motion 3–4 times.
    Cover the bowl with a damp towel or plastic wrap and let rest for 30 minutes.
    Repeat the stretch-and-fold process 2 more times, every 30 minutes. The dough will become smoother and more elastic each time.
  4. First Rise
    After the final stretch, drizzle the top of the dough lightly with olive oil, cover, and let it rise in a warm spot for 1–1½ hours, or until doubled in size and bubbly on top.
  5. Shape the Focaccia
    Generously oil a 9x13-inch baking pan or line it with parchment paper and drizzle olive oil on top. Gently transfer the dough to the pan. Use your oiled fingertips to stretch it toward the edges, if it resists, let it rest for 10 minutes, then continue.
    Press your fingertips into the dough to create deep dimples all over the surface. Tuck the cranberries into the dough evenly, pressing them slightly so they don’t sit on top.
    Cover loosely and let rise again for 20–30 minutes while the oven preheats.
  6. Prepare for Baking
    Preheat the oven to 375°F. Drizzle the top generously with olive oil, letting it pool slightly in the dimples. Sprinkle with coarse sugar for sweetness (or flaky salt for a savory version). Add rosemary if using.
  7. Bake
    Bake for 25–30 minutes, until the focaccia is golden brown on top and the edges are crisp. The cranberries will glisten and burst slightly in the oven.
    Let cool for at least 10 minutes before slicing.