Name: No-Knead Cranberry Focaccia
Prep time: 35 min
Total time: 70 min
Ingredients: 3 1/2 cups unbleached bread flour; 2 teaspoons kosher salt (we use Diamond Crystal); 1 1/2 teaspoons active dry yeast (not rapid rise); 2 tablespoons granulated sugar; 2 cups room temperature water; 8 tablespoons extra-virgin olive oil, divided; 4 ounces fresh or thawed frozen cranberries (1 cup); 2 tablespoons fresh rosemary leaves; 3 tablespoons sanding sugar or turbinado sugar; Flaky sea salt, such as Jacobsen, for serving (optional)

No-Knead Cranberry Focaccia

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Our easy focaccia recipe is a must make.

Greg Lofts

Published on October 29, 2024

Focaccia bread with cranberries and rosemary — Photo:
David Malosh

Prep Time:

35 mins

Total Time:

1 hr 10 mins

Servings:

8 to 12

Yield:

1 9-by-13-Inch Bread

Cranberry focaccia is the upgrade you didn’t know your charcuterie board needed. This easy focaccia is a no-knead, no-mixer-necessary recipe. The dough comes together quickly, and a 12-hour, hands-off fermentation in the fridge gives it a nice tang. Cranberries provide zesty bursts, rosemary lends an earthy quality, and the sprinkle of sugar on top imparts an irresistible crunch. You should make this simple yeast bread even if you’re not planning a board any time soon—it turns a soup into a meal and makes the most delicious snack.

Proofing the dough in the refrigerator slows the fermentation process, creating a bread with a more complex flavor and texture.

To Bake the Foccacia Ahead

The focaccia can be served warm from the oven. Alternatively, you can bake it ahead, let it cool completely in the pan, loosely cover, and refrigerate it for up to two days. For the best flavor and texture, reheat it in a 400-degree Fahrenheit oven, uncovered, until warmed through, about five minutes.

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Ingredients

3 1/2 cups unbleached bread flour
2 teaspoons kosher salt (we use Diamond Crystal)
1 1/2 teaspoons active dry yeast (not rapid rise)
2 tablespoons granulated sugar
2 cups room temperature water
8 tablespoons extra-virgin olive oil, divided
4 ounces fresh or thawed frozen cranberries (1 cup)
2 tablespoons fresh rosemary leaves
3 tablespoons sanding sugar or turbinado sugar
Flaky sea salt, such as Jacobsen, for serving (optional)

Directions

Combine flour, salt, yeast, and sugar; add oil:

In a large bowl, whisk together flour, kosher salt, yeast, and granulated sugar. Add water and stir until a sticky, ragged dough forms. Transfer dough to another large bowl drizzled with 3 tablespoons oil, turning to evenly coat.
Refrigerate until doubled in volume:

Cover and refrigerate until the dough doubles in volume, at least 12 hours or up to 3 days (punch down dough each time it doubles in volume until ready to use). Or let the dough proof at room temperature, 2 to 3 hours.
Turn and fold dough

With dampened hands, lift bottom of dough in bowl up over itself and press into center of dough. Turn the bowl 90 degrees, then lift and fold the dough again in the same manner. Repeat this turning and folding process until the dough becomes a taught and smooth ball and most of the excess air has been removed.
Cover and let stand:

Cover and let stand at room temperature until doubled in volume again, about 1 hour (closer to 2 hours if dough was refrigerated).
Preheat oven, prep pan:

Preheat oven to 500°F with rack in center position. Coat the bottom of a 9-by-13- inch rimmed baking sheet or shallow pan with 3 tablespoons oil.
Press dough into pan; cover and let sit:

Pour dough into pan, pressing evenly to the edges with your fingers. Cover and let sit 20 minutes.
Make indentations and sprinkle with cranberries:

Make deep indentations all over dough with fingers, then sprinkle evenly with cranberries, rosemary, and sanding sugar; drizzle with 2 tablespoons oil.
Bake and serve:

Bake until focaccia is golden on top and bottom and just cooked through, about 15 minutes. Serve warm, sprinkled with flaky salt.