Cranberry Orange Sourdough Focaccia

Name: Only Recipes
Rating: 4.9 (1247 reviews)

1345 min

12 servings

Sweet and tart fresh cranberries pair with orange to make an incredible sweet sourdough focaccia that is crispy on the outside and soft in the middle. Drizzle on a sweet orange glaze and it will become a true favorite for the holiday season.

Ingredients

multiply by

6 grams sourdough starter, ripe and active (about 1 teaspoon)
60 grams flour (all-purpose or bread flour) (about 1/2 cup)
60 grams water (about 1/4 cup)
120 grams levain, ripe and active (1/2 cup)
175 grams water (scant 3/4 cup)
175 grams orange juice (scant 3/4 cup)
25 grams granulated sugar (about 2 Tablespoons)
10 grams salt (about 1.5 teaspoons)
500 grams bread flour (about 3 3/4 cups)
50 grams olive oil (reserved for the pan, about 1/4 cup)
55 grams unsalted butter, melted (reserved for the pan, about 1/4 cup)
130 grams fresh cranberries (about 3/4 cup, pulsed in a blender or finely chopped)
60 grams granulated sugar (heaping 1/4 cup)
4 grams orange zest (about 2 teaspoons)
100 grams powdered sugar (about 3/4 cup plus 2 Tablespoons)
25 grams orange juice (about 5 teaspoons)
2 grams orange zest (about 1 teaspoon)
pinch of salt

Directions

1
Mix together 6 grams ripe sourdough starter with 60 grams water and 60 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active. You can also substitute 100 grams of bubbly sourdough starter if you prefer.
2
Mix: Mix together ripe, bubbly, active levain with water, orange juice, sugar, salt and bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.