Orange Cranberry Sourdough Focaccia

Cranberry Orange Sourdough Focaccia: A Sweet and Tangy Holiday Delight

If you're looking for a festive twist on traditional focaccia, this Cranberry Orange Sourdough Focaccia is the perfect choice. I found this receipe from Country Roads Sourdough and I love it! Bursting with the bright flavors of fresh cranberries and orange, topped with a buttery streusel and drizzled with creamy white chocolate, this bake is as beautiful as it is delicious. Whether you're hosting a holiday brunch or just want to treat your family, this recipe is sure to impress.

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Why You'll Love This Recipe

1. Healthier Indulgence: Made with sourdough starter, this focaccia is easier to digest and packed with natural goodness.

2. Unique Flavor Combo: The tartness of cranberries pairs perfectly with the sweetness of orange and white chocolate.

3. Perfect for the Holidays: Its festive colors and flavors make it a show-stopping centerpiece.

Tools You'll Need (with Affiliate Links!)

• 8x8 Baking Pan: USA Pan 8x8 Inch Square Pan – Non-stick and perfect for even baking.

• Kitchen Scale: Digital Kitchen Scale – For precise measurements.

• Mixing Bowls: Glass Mixing Bowl Set – Sturdy and versatile.

• Bench Scraper: Bench Scraper – A must-have for handling sticky dough.

• Dough Cover: Shower Caps – Great for keeping your dough moist.

Ingredients

Dough:

• 267 grams (1 1/8 cup) orange juice, warm

• 100 grams (1/3 cup + 2 Tablespoons) active sourdough starter

• 6.7 grams (1 teaspoon) salt

• 33 grams (2 1/2 Tablespoons) granulated sugar

• 333 grams (2 2/3 cups) bread flour

• 133 grams (1 1/3 cups) fresh cranberries, halved

Toppings:

• 38 grams (2 2/3 Tablespoons) butter

• 47 grams (1/3 cup) all-purpose flour

• 73 grams (1/3 cup) brown sugar

• 113 grams (2/3 cup) white chocolate chips

Step-by-Step Instructions

1. Mix the Dough

In a large mixing bowl, combine warm orange juice, sourdough starter, sugar, and salt. Stir until the starter dissolves. Add the bread flour and mix until just combined. Cover the bowl with a damp cloth or reusable lid and let it rest for 30 minutes to hydrate the flour.

2. Incorporate the Cranberries

Halve your cranberries (a serrated knife works best!) and gently fold them into the dough during the first stretch and fold.

3. Stretch and Fold

Perform 2-3 sets of stretch and folds, allowing 30 minutes of rest between each. To stretch and fold, pull one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat until all sides are folded. This technique strengthens the dough and distributes the cranberries evenly.

4. Bulk Fermentation

Cover the dough and let it rise until it’s 50% larger, jiggly, and bubbling (about 4-5 hours at a mid-70°F room temperature). This slow fermentation enhances flavor and texture.

5. Prepare the Pan

Spray an 8x8 pan with non-stick spray. Add 1 1/3 tablespoons of melted butter and coat the dough on both sides. Cover and let it rise in a warm spot for 1-2 hours until puffy.

6. Make the Streusel

In a small bowl, mix cold butter, brown sugar, and all-purpose flour until it forms coarse crumbs. This streusel adds a delightful crunch and sweetness.

7. Dimple and Top

Sprinkle the streusel over the dough. Using your fingers, press down into the dough to create dimples. Don’t be afraid to press firmly – the dimples help hold the topping in place and ensure an even rise.

8. Bake

Preheat your oven to 400°F. Bake the focaccia for 27-30 minutes, or until golden brown and fragrant. Let it cool slightly before removing it from the pan.

9. Drizzle with White Chocolate

Melt white chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Use a spoon or piping bag to drizzle the melted chocolate over the focaccia for a finishing touch.

Pro Tips for Success

• Fresh Cranberries: Freeze them for 10 minutes before slicing to make halving easier.

• Perfect Orange Juice: Freshly squeezed juice will give the best flavor, but store-bought works too. Consider a citrus juicer like the Zulay Metal Citrus Press for ease.

• Make It Ahead: Prepare the dough the night before and let it rise slowly in the refrigerator for a more pronounced sourdough tang.

• Serve Warm: This focaccia is best enjoyed slightly warm, with the chocolate still gooey.

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a 350°F oven for 5-7 minutes to restore its fresh-baked flavor.

Why Sourdough?

Sourdough fermentation not only enhances flavor but also improves digestibility. Using a sourdough starter brings a natural tang that balances the sweetness of the toppings. 

Share the Joy

Baking this Cranberry Orange Focaccia is a fun and rewarding experience, perfect for sharing with loved ones. Snap a photo and tag me on Instagram – I’d love to see your creations!

With its festive colors and irresistible flavors, this focaccia is bound to become a holiday favorite.

Happy baking!