Yield

1 standard 9x13 pan focaccia

Time

About 18–24 hours (includes cold fermentation, flexible)

🧾 Ingredients

Dough

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500g bread flour

325g water (room temp)

150g fresh orange juice (strained, no pulp)

100g active sourdough starter

10g salt

20g olive oil

15g honey (or sugar)

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Mix-ins

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80g dried cranberries

40g dried pomegranate arils

80g pistachios (lightly toasted, roughly chopped)

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Orange Soak (for fruit)

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120g warm orange juice (or water + splash OJ)

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Pan + Topping

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3–4 tbsp olive oil

flaky salt (light sprinkle)

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Orange Glaze

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120g powdered sugar

2–3 tbsp fresh orange juice

½ tsp orange zest

pinch of salt

optional: ¼ tsp vanilla extract

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🥣 Instructions

1. Prep fruit

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Soak cranberries + pomegranate in warm liquid for 10–15 min

Drain WELL and pat dry

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👉 (Critical for texture)

2. Mix dough

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Combine water + orange juice + starter + honey

Add flour and mix until shaggy

Rest 30 min (autolyse)

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Add salt + olive oil, mix until incorporated

3. Stretch & folds (structure building)

Perform 3–4 sets every 30 min:

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Set 1: plain dough

Set 2: gently fold in fruit + pistachios

Set 3–4: continue folding until smooth

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4. Bulk ferment

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Let rise at room temp 3–5 hours until puffy (not doubled)

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5. Cold ferment (recommended)

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Cover and refrigerate overnight (8–18 hrs)

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👉 This deepens flavor and balances sweetness

6. Pan & proof

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Generously oil a 9x13 pan

Transfer dough, stretch gently

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Rest 2–4 hours until:

✔ jiggly

✔ bubbly

✔ fills pan

7. Dimple & bake

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Drizzle olive oil over top

Dimple deeply with fingers

Light sprinkle flaky salt

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Bake at 425°F (218°C) for 20–25 min

→ golden brown, crisp edges

8. Glaze

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Cool 10–15 minutes

Drizzle orange glaze over warm (not hot) focaccia

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✨ Notes (read these!)

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Don’t overdo fruit → max ~25% of dough weight

Dough should feel soft, slightly sticky—not stiff

If your kitchen is warm, shorten bulk time

If dough feels sluggish → your OJ may be very acidic; extend proof slightly

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🔥 Optional upgrades

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Add 1 tsp finely chopped rosemary (subtle, amazing)

Swap half pistachios for almonds

Finish with a tiny drizzle of honey before serving

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🍽️ Serving ideas

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With whipped ricotta

Alongside a brunch spread

Lightly toasted the next day (incredible)

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💡 Flavor summary

Bright citrus + tart fruit bursts + buttery pistachio + soft airy crumb + sweet glaze finish

👉 This eats like a cross between focaccia and a pastry