Bread Machine Cranberry Orange Focaccia
Bread Machine Cranberry Orange Focaccia
There’s just something about cranberry and orange together, especially during the holiday season! If you love this flavour combination, then you will love this Cranberry Orange Focaccia. Makes a perfect addition to holiday brunch.
Make sure to read this entire post for helpful recipe tips! Every step matters.
About this bread:
The dough for this simple Cranberry Orange Focaccia is made in the bread machine. Let the machine make the bread dough, then you shape it into this delicious sweet focaccia and bake it in your oven. This bread is moist, buttery and so delicious with flavours of orange and tart cranberry…a delicious combination. Then take this bread to the next level with a generous drizzle of sweet orange glaze!
Serving Suggestions:
This bread would be perfect served alongside a brunch of eggs (or a crustless quiche), bacon, sausages and fruit salad. If you’re up early enough you could make it in the morning and serve it fresh (the BEST way), or you can make it the day before, but don’t glaze it, then wrap tightly in plastic wrap or put it in a large freezer bag. In the morning remove the plastic, then wrap the focaccia in foil and put it in a 350 degree F oven for about 10 minutes to warm it up, then remove foil and add the orange glaze.
Cranberry Orange Focaccia Recipe Tips
- FLOUR: Use all-purpose flour or bread flour.
- YEAST: Use fresh instant yeast, also called Bread Machine Yeast and Rapid Rise Yeast.
- ORANGE JUICE: This recipe calls for 1 + 1/2 cups orange juice. You can use freshly squeezed or prepared juice. Best used at room temperature.
- ORANGE ZEST: Use fresh orange zest.
- CRANBERRIES: Use chopped fresh cranberries. I cut them into quarters or smaller.
- CUTTING THE BREAD: I like to use a pizza cutter to cut the bread into squares.
- STORAGE: Keep the focaccia in an airtight container on your counter, it’s fine at room temperature.
- FREEZING: This bread freezes well. Store in an airtight container or freezer bag in your freezer for up to 2 months. Bring to room temperature and serve. If you like, you can add more orange glaze before serving.
Putting it all together:
Here is a quick visual for how the shaping process of the focaccia dough works. I’ve listed all of the steps in the recipe card below, but it’s nice to see how it looks as you go along.
The dough right out of the bread machine. Prep the pan with 3 tbsp melted butter first.
Create a rough 9×13 shape, it doesn’t need to fill the sheet. I find that the more stretched out it is, the less poofy the bread. Now poke more dimples.
The dough after the next rise. Don’t worry that the dimples look like they’ve ‘disappeared’.
Press in the dimples again, then add the butter/sugar/orange zest mixture into the dimples. Don’t skimp on the butter.
Bake for 20 minutes. Let cool.
Drizzle on the orange glaze. Cut into squares.
Bread Machine Cranberry Orange Focaccia
Ingredients
Cranberry Orange Focaccia
- 1 1/2 cups orange juice (at room temperature)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tbsp granulated sugar
- 3 1/2 cups all purpose flour
- 2 1/4 tsp bread machine yeast
- 1 tbsp fresh orange zest
- 1/2 cup chopped cranberries
Butter Sugar Topping
- 2 tbsp melted butter
- 1 tsp fresh orange zest
- 1 tsp granulated sugar
Orange Glaze
- 3/4 cup powdered sugar
- 2 tbsp orange juice
Instructions
- Measure all of the above focaccia dough ingredients, MINUS the chopped cranberries, in the order that they are listed, into your bread machine.1 1/2 cups orange juice, 2 tbsp extra virgin olive oil, 1 tsp salt, 1 tbsp granulated sugar, 3 1/2 cups all purpose flour, 2 1/4 tsp bread machine yeast, 1 tbsp fresh orange zest
- Choose the ‘Dough Cycle’.
- Add the chopped cranberries at the 'Fruit and Nut' signal, which is usually at the second knead.1/2 cup chopped cranberries
- Once the dough cycle is complete, remove the dough to a lightly floured surface and cover with a clean damp tea towel. Let rise for 15 minutes.
- Prepare a 9×13 baking sheet by drizzling on about 3 tbsp of melted butter. Use a pastry brush to spread it out.
- After the dough has sat for 15 minutes more, stretch it out on the prepared baking sheet to measure about a 9 x 13 inch rectangle. It doesn't need to fill the sheet though. I find that the more stretched out it is, the less poofy the bread.
- Now it’s time to dimple the dough. Grease your fingertips with more melted butter and poke your fingers deep into the dough, spacing the dimples out about 1 inch between each other. See images above.
- Cover the dough with a damp tea towel and let proof in a warm space for about 30 minutes.
- Preheat your oven to 400 degrees F.
- Once the bread is done proofing, grease your fingers with melted butter, and press into the existing dimples. The dough will be quite puffed up again, which it's supposed to be.
- In a small bowl mix together 2 tbsp melted butter, sugar and orange zest.2 tbsp melted butter, 1 tsp fresh orange zest, 1 tsp granulated sugar
- Drizzle the top of the dough with the melted butter, sugar and orange zest mixture you just made, poking it into the dimples in the dough.
- Bake for 20 minutes, until the bottom of the focaccia is golden brown.
- Let the bread cool on the pan for about 10 minutes.
- While the bread is cooling make the orange glaze.3/4 cup powdered sugar, 2 tbsp orange juice
- Drizzle the bread with the glaze. Then cut and enjoy!
More Cranberry Orange Recipes to Try!
Have a delicious day!
I think you accidentally left the yeast in the recipe card.
Oops sorry, thank you for catching that! It should be 2 1/4 tsp bread machine yeast. I’ve fixed the recipe now.