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.