# What You'll Need:
→ 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
→ Topping
07 - 1 cup fresh or frozen cranberries
08 - Zest of 1 large orange
09 - 2 tablespoons sugar
10 - 1 tablespoon olive oil
# Step-by-Step Guide:
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 wooden spoon until a sticky, shaggy dough forms; avoid kneading.
03 - Cover bowl tightly with plastic wrap or a clean towel. Allow dough to rise 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. Transfer dough into pan and gently stretch to cover the bottom evenly.
05 - Cover pan and rest dough for 30 to 45 minutes until slightly puffed.
06 - Set oven temperature to 425°F (220°C).
07 - With oiled fingers, press dimples all over the dough surface. Evenly scatter cranberries, pressing some lightly into the dough. Sprinkle with orange zest and 2 tablespoons sugar. Optionally, drizzle with additional olive oil.
08 - Bake for 22 to 25 minutes until crust is golden brown and the focaccia is cooked through.
09 - Remove from oven and allow to cool slightly before slicing into 8 pieces.
