Cranberry Focaccia

Cranberry focaccia is the upgrade you didn’t know your charcuterie board needed. This easy focaccia is a no-knead, no-mixer-necessary recipe. The dough comes together quickly and a 12-hour, hands-off fermentation in the fridge gives it a nice tang. Cranberries provide zesty bursts, rosemary lends an earthy quality and the sprinkle of sugar on top imparts an irresistible crunch. You should make this simple yeast bread even if you’re not planning a board any time soon - it turns a soup into a meal and makes the most delicious snack.

3½ cups bread flour, unbleached
2 tsp. sea salt, such as Diamond Crystal
1½ tsp. active dry yeast (not rapid rise)
2 Tbsp. granulated sugar
2 cups water, room temperature
8 Tbsp. extra-virgin olive oil, divided
4 oz fresh or thawed frozen cranberries (1 cup)
2 Tbsp. fresh rosemary leaves
3 Tbsp. sanding sugar or turbinado sugar

To Serve:
flaky sea salt, such as Jacobsen

In a large bowl, whisk together flour, kosher salt, yeast and granulated sugar. Add water and stir until a sticky, ragged dough forms. Transfer dough to another large bowl drizzled with 3 Tbsp. oil, turning to evenly coat.

Cover and refrigerate until the dough doubles in volume, at least 12 hours or up to 3 days (punch down dough each time it doubles in volume until ready to use). Or let the dough proof at room temperature, 2-3 hours.

With dampened hands, lift bottom of dough in bowl up over itself and press into center of dough. Turn the bowl 90 degrees, then lift and fold the dough again in the same manner. Repeat this turning and folding process until the dough becomes a taught and smooth ball and most of the excess air has been removed.

Cover and let stand at room temperature until doubled in volume again, about 1 hour (closer to 2 hours if dough was refrigerated).

Preheat an oven to 500°F (260°C/240°C fan, Gas Mark 10) with rack in center position. Coat the bottom of a 9x3" rimmed baking sheet or shallow pan with 3 Tbsp. oil.

Pour dough into pan, pressing evenly to the edges with your fingers. Cover and let sit 20 minutes.

Make deep indentations all over dough with fingers, then sprinkle evenly with cranberries, rosemary and sanding sugar; drizzle with 2 Tbsp. oil.

Bake until focaccia is golden on top and bottom and just cooked through, about 15 minutes. Serve warm, sprinkled with flaky salt.

Makes 8-12 servings.

Cook's Notes:

• The focaccia can be served warm from the oven. Alternatively, you can bake it ahead, let it cool completely in the pan, loosely cover, and refrigerate it for up to two days. For the best flavour and texture, reheat it in a 400°F (200°C/180°C fan, Gas Mark 6) oven, uncovered, until warmed through, about five minutes.
• Proofing the dough in the refrigerator slows the fermentation process, creating a bread with a more complex flavour and texture.