Fragrant Cranberry Orange Focaccia, a Festive and Flavorful Bread

What kind of recipe is it?

Cranberry Orange Focaccia is a delightful twist on traditional Italian bread, combining the sweet-tart flavor of cranberries with the bright citrus notes of orange.

This unique dish is characterized by its fluffy texture, aromatic scent, and vibrant color, making it visually appealing for festive occasions.

Cooking this focaccia not only impresses guests but also serves as a perfect accompaniment to holiday dinners or brunches.

It’s aimed at both novice and experienced bakers looking to add a seasonal touch to their culinary repertoire.

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Ingredients

Ingredient	Quantity
All-purpose flour	4 cups (500g)
Active dry yeast	2 ¼ teaspoons (1 packet)
Warm water	1 ½ cups (110°F to 115°F)
Sugar	1 tablespoon
Salt	1 teaspoon
Olive oil	¼ cup plus extra for drizzling
Fresh cranberries	1 cup (200g)
Orange zest	Zest of 1 orange
Orange juice	¼ cup (freshly squeezed)
Coarse sea salt	For sprinkling
Fresh rosemary (optional)	2-3 sprigs (for garnish)

This table provides a detailed list of ingredients along with precise measurements needed to create your delicious Cranberry Orange Focaccia.

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Cooking Steps

Preheat the oven to 190°C (375°F) and position the oven rack in the middle. Prepare a baking sheet (approximately 30×40 cm) by lightly greasing it with olive oil or lining it with parchment paper.
In a mixing bowl, combine 4 cups (500 g) of all-purpose flour, 2 ¼ teaspoons (1 packet) of active dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir the dry ingredients together until evenly mixed.
Gradually add 1 ½ cups (350 ml) of warm water (110°F to 115°F or 43°C to 46°C) to the dry mixture while mixing with a wooden spoon or your hand. Verify there are no dry spots; the dough should be slightly sticky.
Add ¼ cup (60 ml) of olive oil to the dough and knead it for 8-10 minutes on a lightly floured surface until it becomes smooth and elastic. If the dough is too sticky, incorporate a little more flour as necessary.
Shape the dough into a ball, place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it doubles in size.
Once risen, gently deflate the dough and transfer it to the prepared baking sheet. Use your fingers to stretch the dough to fit the pan, gently creating dimples across the surface. Let it rest for an additional 20-30 minutes.
Pre-bake the focaccia for 10 minutes in the preheated oven. This helps to set the structure before adding toppings. The edges should start to firm up but not brown.
Remove the focaccia from the oven and evenly distribute 1 cup (200 g) of fresh cranberries, ¼ cup (60 ml) of freshly squeezed orange juice, and the zest of 1 orange over the surface. Drizzle with additional olive oil and sprinkle coarse sea salt to taste.
If using, place 2-3 sprigs of fresh rosemary on top for added flavor and aroma.
Return the focaccia to the oven and bake for an additional 25-30 minutes, or until the top is golden brown and the cranberries begin to burst. The internal temperature should reach approximately 90°C (194°F).
Remove the focaccia from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely, which will help maintain its texture and prevent sogginess.
Once cooled, slice the focaccia and serve as a delightful accompaniment to meals or enjoy it on its own as a flavored snack.

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Variations

Herbed Garlic Focaccia: Incorporate 2 tablespoons (30 ml) of minced garlic and 2 tablespoons (30 ml) of mixed fresh herbs (like thyme, rosemary, and oregano) into the dough for a savory twist.
Vegan Pesto Focaccia: Replace the olive oil with ¼ cup (60 ml) of vegan pesto and omit the cranberries for a rich, herbaceous flavor while making it entirely plant-based.
Gluten-Free Cranberry Orange Focaccia: Substitute all-purpose flour with a gluten-free flour blend (500 g) and add 1 teaspoon of xanthan gum to maintain structure, perfect for gluten-sensitive diets.
Maple Pecan Focaccia: Use ¼ cup (60 ml) of maple syrup in place of sugar, and top with 1 cup (120 g) of chopped pecans for a sweet and nutty version that highlights autumn flavors.

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Tips on plating and presentation

To elevate your Cranberry Orange Focaccia’s presentation, consider arranging it on a rustic wooden board or a vibrant ceramic plate that highlights its golden crust.

Add a sprinkle of fresh rosemary or a few orange slices for a pop of color.

Don’t forget to drizzle some olive oil around the edges for an inviting touch.

It’s all about creating a warm, festive atmosphere!

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What other dishes can I pair it with?

While enjoying your Cranberry Orange Focaccia, I often find it pairs beautifully with a variety of dishes that complement its sweet and savory flavors.

Try serving it alongside a cheese board featuring sharp cheeses, or with roasted meats like turkey or chicken.

It also enhances salads with citrus vinaigrettes and makes a delightful side to hearty soups, bringing a festive touch to any meal.

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What drinks can I pair it with?

Enjoying your Cranberry Orange Focaccia can be even more delightful with the right beverage pairing.

I love pairing it with a light herbal tea or a revitalizing sparkling water, which complements the bread’s flavors beautifully.

If you’re in the mood for something stronger, a crisp white wine like Sauvignon Blanc works wonders.

These drinks enhance the bread’s festive essence and elevate your experience!

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Frequently Asked Questions

Can I Use Dried Cranberries Instead of Fresh?

Yes, I often use dried cranberries instead of fresh ones. They add a nice sweetness and chewiness to my recipes. Just remember, they’re sweeter, so adjust the sugar accordingly to balance flavors in your dish.

How Should I Store Leftover Focaccia?

I store leftover focaccia in an airtight container at room temperature for up to two days. If it lasts longer, I’d wrap it tightly in plastic wrap and freeze it for up to a month.

Can I Freeze Cranberry Orange Focaccia?

Yes, you can freeze cranberry orange focaccia! I slice it first, wrap it tightly in plastic wrap, then place it in a freezer-safe bag. When I’m ready to enjoy, I simply thaw and warm it up.

What’s the Best Way to Warm It up Later?

I warm it up by preheating my oven to 350°F, wrapping the focaccia in foil, and baking for about 10-15 minutes. It stays soft and flavorful, just like when I first made it!

How Long Does It Take to Rise?

It usually takes about 1 to 2 hours to rise, depending on the room temperature. I like to cover the dough with a damp cloth and find a warm spot to help it along.