Cranberry Orange Sourdough Focaccia

4.52 from 45 votes

This incredible Cranberry Orange Sourdough Focaccia features tart cranberries and tangy orange juice, topped with a buttery brown sugar streusel and white chocolate drizzle. The sweetness from the toppings combine with the tartness of the cranberries to create a mouth watering dessert bread.

Prep Time20

Cook Time27

Rise Time7

Total Time7 47

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Cranberry Orange Focaccia

400 grams orange juice, warm 1 ⅔ cup
150 grams active sourdough starter ½ cup + 2 Tablespoons
10 grams salt 1 ½ teaspoon
50 grams granulated sugar ¼ cup
500 grams bread flour 3 ⅔ cups
200 grams fresh cranberries, halved 2 cups

Toppings

57 grams butter 4 Tablespoons
70 grams all-purpose flour ½ cup
110 grams brown sugar ½ cup
170 grams white chocolate chips 1 cup

Instructions

Mix together warm orange juice, sourdough starter, sugar, and salt until the starter is dissolved. Add in the flour and mix until the flour is just incorporated.
400 grams orange juice, warm, 150 grams active sourdough starter, 10 grams salt, 50 grams granulated sugar, 500 grams bread flour
Let sit in a warm place covered for about 30 minutes.
Rinse the cranberries and cut in half. Add to the dough during the first set of stretch and folds.
200 grams fresh cranberries, halved
Perform 2-3 sets of stretch and folds to develop the dough with at least a 30-minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
Continue to let the covered dough rise for bulk fermentation until it has risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s F, the first rise will take about 4-5 hours total, including the stretch and folds.
Spray a 9×13” pan with non-stick spray and then add 2 Tablespoons of melted butter to the pan. Dump the dough into the pan and flip it once to coat both sides in butter. Cover and let it rise another hour or two covered in a warm spot until it has risen well and is puffy.
Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the brown sugar and flour to the bowl and using a pastry cutter, or your fingers, incorporate the ingredients until it resembles coarse crumbs.
57 grams butter, 70 grams all-purpose flour, 110 grams brown sugar, 170 grams white chocolate chips
Once puffy, top the focaccia with the streusel and dimple the dough by placing fingers down directly into the dough. Do that multiple times dimpling the entire pan. Pop any large bubbles to ensure they don't burn while baking.
Bake the focaccia at 400°F for 30-35 minutes.
Once the focaccia is done baking, microwave the white chocolate in 30 second increments mixing well in between each set until melted. I find it takes about 1 minutes to melt. Drizzle over the focaccia.
Remove the focaccia from the pan and place on a cooling rack to cool.

Notes

Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.

To speed up the process, find a warmer spot for the dough to rise, and be sure to use warm water when mixing the dough.

If you want to bake the next day, after the first rise place the dough in the fridge. Then, let it come to room temperature in a greased 9x13" pan and let it get puffy before baking as directed.

You can use dried cranberries in place of fresh.

Nutrition