Bread Machine Cranberry Orange Focaccia
Let your bread machine make the dough for this Cranberry Orange Focaccia! This bread is soft, buttery, sweet and full of orange and cranberry flavour. Take it to the next level by drizzling on a sweet orange glaze. A perfect bread for a holiday breakfast or brunch.
Servings 1 loaf
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 9x13 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!