Stepping into my kitchen, I’m greeted by a wave of citrusy freshness as I prepare a Cranberry Orange Sourdough Focaccia that transforms the ordinary into something extraordinary. This delightful sweet focaccia beautifully marries the tangy burst of cranberries with the bright zest of orange, all wrapped in a fluffy, chewy dough. Perfect for holiday gatherings or a cozy weekend brunch, this beginner-friendly recipe requires just a few simple steps, making it accessible for anyone ready to swap takeout for home-cooked goodness. With a crispy exterior, a buttery brown sugar streusel topping, and a luscious white chocolate drizzle, this dessert bread brings joy to any table. Are you ready to elevate your baking game and impress your loved ones? Let’s dive into this delicious journey together!
Why Is This Focaccia So Special?
Unique Flavor Profile: The combination of tart cranberries and zesty orange creates an unforgettable sweet balance that will have your taste buds dancing.
Beginner-Friendly: With simple steps and easy-to-follow instructions, this recipe is perfect for anyone wanting to explore their baking skills.
Same-Day Preparation: No need to wait! You can enjoy this delicious focaccia fresh from the oven in just a few hours, making it a great last-minute treat for gatherings or celebrations.
Versatile Delight: Dress it up for brunch or serve it as a stunning dessert. This focaccia is sure to impress, and don’t forget to try variations like my delightful Sourdough Dinner Rolls for a savory twist!
Texture Heaven: The combination of a crispy crust and soft, chewy interior offers a delightful contrast with every bite, ensuring it will become a new favorite in your home.
Cranberry Orange Sourdough Focaccia Ingredients
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For the Dough
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Warm Orange Juice – Adds natural sweetness and moisture; tangerine juice makes a tasty substitute.
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Active Sourdough Starter – Ensures proper fermentation for a beautifully risen focaccia; make sure it’s bubbly for best results.
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Salt – Enhances flavor and regulates yeast activity, helping the dough to rise evenly.
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Granulated Sugar – Adds sweetness to balance the tartness of the cranberries; feel free to swap in brown sugar for richer flavor.
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Bread Flour – Provides structure and chewiness; all-purpose flour can work, though the texture may differ.
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Fresh Cranberries – Imparts lovely tartness and a splash of color; dried cranberries can substitute, adjusting for added sugar as needed.
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Butter (for dough and topping) – Enriches flavor and texture; try margarine for a dairy-free option.
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For the Topping
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All-Purpose Flour – Used for the streusel topping; ensure a crumbly texture.
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Brown Sugar – Adds sweetness and moisture to the streusel; coconut sugar can be an alternative for a different depth of flavor.
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White Chocolate Chips – Makes for a delightful creamy finish; can be omitted or replaced with milk chocolate for a sweet twist.
This Cranberry Orange Sourdough Focaccia is perfect for those seeking a delightful dessert bread that brings joy to any occasion!
Step‑by‑Step Instructions for Cranberry Orange Sourdough Focaccia
Step 1: Mix Dough
In a large mixing bowl, combine 1 cup of warm orange juice, ½ cup of active sourdough starter, 1 tablespoon of sugar, and 1 teaspoon of salt until well blended. Gradually incorporate 3 cups of bread flour until just combined, ensuring a shaggy dough forms.
Step 2: Rest
Cover the bowl with a damp cloth and let the dough rest in a warm place for 30 minutes. This short resting period allows the flour to hydrate and the gluten to begin developing, setting the foundation for a fluffy Cranberry Orange Sourdough Focaccia.
Step 3: Prepare Cranberries
While the dough rests, rinse and halve 1 cup of fresh cranberries, removing any imperfections. Once halved, they will be ready to fold into the dough later, adding their tart flavor and vibrant color to your focaccia masterpiece.
Step 4: Stretch and Fold
After the resting period, perform the first set of stretch and folds: with wet hands, gently pull one edge of the dough towards the center, rotating the bowl as you go. Cover the dough and let it rest for another 30 minutes. Repeat this process 2–3 more times, approximately every 30 minutes, until the dough has risen by about 50% over the course of 4-5 hours.
Step 5: Prepare Baking Pan
Once the dough has risen, grease a 9×13 inch baking pan with non-stick spray and pour in 2 tablespoons of melted butter, spreading it evenly. This step not only prevents sticking but also helps create a beautiful, flavorful crust on your Cranberry Orange Sourdough Focaccia.
Step 6: Second Rise
Carefully transfer the dough into the prepared pan, gently pressing it to fill the corners. Cover it lightly and allow it to rise again in a warm spot until it becomes puffed and looks airy, which typically takes about 1-2 hours.
Step 7: Make Streusel
While the dough is rising, prepare the streusel topping by mixing 4 tablespoons of diced cold butter, ¼ cup of brown sugar, and ½ cup of all-purpose flour in a bowl. Use your fingers to rub the ingredients together until you achieve a crumbly texture, ready to sprinkle on the focaccia.
Step 8: Top and Dimple
Once the dough has risen, sprinkle the prepared streusel generously over the surface. Use your fingers to create dimples all over the focaccia, pressing gently but deeply to create indentations that will hold in the flavors during baking.
Step 9: Bake
Preheat your oven to 400°F (200°C). Place the pan in the oven and bake the Cranberry Orange Sourdough Focaccia for 27-30 minutes, or until the top is golden brown and the edges are crisp. Keep an eye on the color to ensure even baking.
Step 10: Drizzle
Once out of the oven, allow the focaccia to cool slightly in the pan before transferring it to a wire rack. Meanwhile, melt ½ cup of white chocolate chips in a microwave-safe bowl until smooth, then drizzle it generously over the cooled focaccia for a delightful finish.
Step 11: Cool
Allow the Cranberry Orange Sourdough Focaccia to cool completely on the wire rack before slicing. This will help firm up the structure, making each piece easier to handle and fully enjoy your beautifully crafted dessert bread.
Make Ahead Options
These Cranberry Orange Sourdough Focaccia are perfect for busy home cooks who want to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance. Simply follow the recipe up to the first rise, then refrigerate the dough in an airtight container. This will slow down fermentation and enhance the flavors. When you’re ready to bake, let the dough sit at room temperature for about 1 hour until it’s puffy again before transferring it to the baking pan and proceeding with the second rise. With this make-ahead strategy, you’ll enjoy fresh, flavorful focaccia with minimal effort, making busy weeknights or holiday gatherings a breeze!
Variations & Substitutions for Cranberry Orange Sourdough Focaccia
Get ready to unleash your creativity in the kitchen! This is your chance to personalize each bite of your sweet focaccia to suit your taste buds.
- Citrus Swap: Replace orange juice with lemon or lime juice for a zesty alternative that brightens the flavor.
- Dried Cranberries: Use dried cranberries instead of fresh for a sweeter, chewier texture. Adjust the sugar to balance the sweetness.
- Nutty Add-In: Fold in ½ cup of chopped walnuts or pecans for added crunch and a delightful contrast to the soft focaccia.
- Flavor Boost: Enhance the aroma by mixing in a teaspoon of vanilla extract or almond extract into the dough. It adds depth without overpowering the citrus notes.
- Savory Twist: For a different take, omit the sugar and drizzle olive oil on top. Add herbs like rosemary to create a charming savory focaccia that pairs beautifully with soups and salads.
- Gluten-Free Option: Substitute with a gluten-free all-purpose flour mix to create a gluten-free version. Just ensure the texture is right by adjusting the liquid a bit!
- Chocolate Surprise: For chocolate lovers, fold in ½ cup of dark chocolate chips along with the cranberries for a decadent treat. The sweet and tart combo comes alive in each bite.
- Coconut Sugar: Swap out granulated sugar for coconut sugar in the dough and streusel topping for a hint of caramel flavor and a healthier option.
Feel free to serve alongside your focaccia a warm bowl of soup or a hearty salad, just as you would with my delightful Sourdough Dinner Rolls. Your baking adventure doesn’t end here—there are so many tasty paths to explore!
What to Serve with Cranberry Orange Sourdough Focaccia
This delightful dessert bread is perfect for rounding out any meal or celebration, inviting cozy chats and sweet moments.
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Creamy Mashed Potatoes: Their velvety consistency provides a comforting, rich contrast to the tart sweetness of the focaccia. A warming hug for your taste buds!
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Honey Glazed Carrots: Sweet and tender, these roasted carrots enhance the fruity notes of your focaccia while adding a splash of color to your plate.
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Herbed Cheese Spread: Smooth and flavorful, it adds tanginess that beautifully complements the cranberries, creating a delightful spread for each slice.
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Citrus Salad: A refreshing mix of greens, oranges, and a light vinaigrette can rejuvenate your palate, balancing the sweetness with a zesty punch.
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Sparkling Lemonade: The bubbly, tart drink elevates your dining experience, providing a fresh edge to the overarching sweetness of the focaccia.
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Vanilla Ice Cream: This classic pairing brings cool creaminess that softens the warmth of the focaccia, making every bite into a dreamy dessert.
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Chia Seed Pudding: With its silky texture, it adds a healthful element to your meal, balancing sweetness and providing a nutritious option alongside your focaccia.
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Decadent Hot Chocolate: Rich and warming, this drink adds delightful indulgence, making each bite of focaccia a cozy treat on chilly days.
Pairing these delightful sides and drinks with your Cranberry Orange Sourdough Focaccia will turn any occasion into a memorable feast!
Storage Tips for Cranberry Orange Sourdough Focaccia
Room Temperature: Store your focaccia in an airtight container at room temperature for up to 5-7 days to keep it fresh and flavorful.
Fridge: If you want to extend its freshness, wrap the focaccia tightly in plastic wrap and refrigerate for up to 10 days, but note that refrigeration may affect the texture.
Freezer: For longer storage, wrap slices or the whole focaccia tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw and reheat before serving for the best experience.
Reheating: To enjoy your Cranberry Orange Sourdough Focaccia warm, reheat in an oven at 350°F for about 10-15 minutes or in the microwave for 20-30 seconds until heated through.
Expert Tips for Cranberry Orange Sourdough Focaccia
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Perfect Rise: Ensure that your dough has fully risen before baking to prevent a dense texture. It should double in size for best results.
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Warm Environment: Create a warm spot for dough rising by preheating your oven for a minute, turning it off, and placing the dough inside, covered.
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Cranberry Prep: Rinse and halve cranberries to eliminate bitterness, which balances beautifully with the sweet focaccia.
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Check Flour Type: Use bread flour for a chewy texture. If using all-purpose flour, expect a softer focaccia and adjust your expectations for texture.
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Don’t Rush the Drizzle: Allow the focaccia to cool completely before adding the white chocolate drizzle for a beautifully finished look without melty mess.
These expert tips will help you create the perfect Cranberry Orange Sourdough Focaccia, ensuring a delightful treat everyone will adore!
Cranberry Orange Sourdough Focaccia Recipe FAQs
What type of cranberries should I use for this recipe?
Absolutely go for fresh cranberries if you can find them, as they provide a delightful tartness. If fresh ones aren’t available, dried cranberries can be used—just be sure to adjust the sugar in your dough for the added sweetness!
How should I store the Cranberry Orange Sourdough Focaccia?
Keep your focaccia in an airtight container at room temperature for up to 5-7 days. For longer freshness, you can refrigerate it wrapped in plastic wrap, but this may slightly alter the texture.
Can I freeze my Cranberry Orange Sourdough Focaccia?
Yes, you can freeze both whole and sliced focaccia! Simply wrap it tightly in plastic wrap and then in aluminum foil. It’ll stay fresh for up to 2 months. When you’re ready to enjoy it, thaw it at room temperature and reheat before serving for that fresh-out-of-the-oven taste.
How do I prevent my focaccia from being dense?
To achieve that fluffy texture, ensure your dough has risen fully before baking. It should double in size! If you’re unsure, test for a light bounce back when you poke it gently with your finger. Utilizing the right flour is also key—opt for bread flour for best results.
Can my pets eat this focaccia?
It’s best not to share this focaccia with your pets, especially since it contains ingredients like sugar and chocolate that can be harmful to them. Always check with your veterinarian if you’re uncertain about what foods are safe for your furry friends!
How can I know when the focaccia is done baking?
Look for a golden-brown top and a crisp edge. It should also spring back lightly when touched. If you have a kitchen thermometer, aim for an internal temperature of about 190°F to ensure it’s perfectly baked!
Cranberry Orange Sourdough Focaccia for Sweet Celebrations
Ingredients
Equipment
Method
- In a large mixing bowl, combine warm orange juice, active sourdough starter, sugar, and salt until well blended.
- Gradually incorporate bread flour until just combined, ensuring a shaggy dough forms.
- Cover the bowl with a damp cloth and let the dough rest in a warm place for 30 minutes.
- While the dough rests, rinse and halve the fresh cranberries, removing any imperfections.
- Perform the first set of stretch and folds with wet hands, rotating the bowl as you go. Cover and let it rest for another 30 minutes.
- Repeat the stretch and fold process 2–3 more times, approximately every 30 minutes, for 4-5 hours.
- Grease a 9×13 inch baking pan with non-stick spray and pour in melted butter.
- Transfer the dough into the prepared pan and let it rise until puffed for about 1-2 hours.
- Prepare the streusel topping by mixing diced cold butter, brown sugar, and all-purpose flour in a bowl.
- Add the streusel on top of the risen dough and create dimples with your fingers.
- Preheat your oven to 400°F (200°C) and bake the focaccia for 27-30 minutes.
- Allow it to cool slightly before drizzling melted white chocolate over the top.
- Cool completely on a wire rack before slicing.
