No-Knead Cranberry Focaccia

This No-Knead Cranberry Focaccia is a soft, golden Italian-style bread with a festive twist. I love the combination of tart cranberries, fresh rosemary, and just a touch of sweetness from sanding sugar. With no kneading and minimal hands-on time, it’s the perfect make-ahead bread for holiday spreads, cheese boards, or cozy dinners.

Why You’ll Love This Recipe

I love how easy this focaccia is to prepare—no stand mixer, no kneading, and almost no effort. The long cold rise develops deep flavor and a beautiful, airy crumb. The sweet-tart cranberries pair so well with the earthy rosemary and crispy, golden crust. Whether I’m serving it as a side or letting it shine as the centerpiece of a grazing board, it always impresses.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 1/2 cups unbleached bread flour

• 2 teaspoons kosher salt (I prefer Diamond Crystal)

• 1 1/2 teaspoons active dry yeast (not rapid rise)

• 2 tablespoons granulated sugar

• 2 cups room temperature water

• 8 tablespoons extra-virgin olive oil, divided

• 4 ounces fresh or thawed frozen cranberries (about 1 cup)

• 2 tablespoons fresh rosemary leaves

• 3 tablespoons sanding sugar or turbinado sugar

• Flaky sea salt, for finishing (optional)

directions

I start by whisking the flour, kosher salt, yeast, and sugar together in a large bowl. Then I stir in the water until the dough is sticky and well combined.

Next, I transfer the dough into another large bowl coated with 3 tablespoons of olive oil, turning the dough so it’s well-coated. I cover it and refrigerate it for at least 12 hours—or up to 3 days—punching it down if it rises too much.

After the cold rise, I use damp hands to fold the dough over itself four times in the bowl, rotating the bowl 90° each time until the dough looks smooth and taut. I cover it again and let it rise at room temperature for 1–2 hours, until doubled in size.

While it’s rising, I preheat the oven to 500°F. I coat the bottom of a 9×13-inch rimmed baking sheet with 3 tablespoons of olive oil.

Once the dough has risen, I transfer it to the prepared pan and press it out evenly with my fingers. I let it rest, covered, for 20 minutes.

Then I dimple the surface deeply with my fingers, scatter the cranberries, rosemary, and sanding sugar over the top, and drizzle with the remaining 2 tablespoons of oil.

I bake the focaccia for about 15 minutes, until it’s golden brown on both top and bottom and fully cooked through. I serve it warm and sometimes sprinkle flaky sea salt on top for a little extra flavor.

Servings and timing

• Servings: 8–12 servings

• Prep Time: 35 minutes

• Cooking Time: 15 minutes

• Total Time: 1 hour 10 minutes

Variations

When I want a savory spin, I swap the cranberries for thinly sliced red onions or olives and reduce the sugar. For a richer flavor, I sometimes mix a little honey into the dough. I’ve also used dried cranberries when fresh aren’t available—just soak them in hot water for 5–10 minutes first so they don’t dry out the dough.

storage/reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, I warm slices in a 350°F oven for about 5–7 minutes until the edges are crisp again. I don’t recommend refrigerating, as it can dry out the bread. If I want to freeze it, I wrap it tightly and reheat in the oven straight from frozen.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I’ve used all-purpose flour in a pinch. The texture is slightly less chewy, but it still turns out soft and delicious.

What’s the purpose of the long cold rise?

The cold rise develops flavor and improves the texture of the focaccia without needing any kneading. I find it makes a big difference in the final result.

Can I use dried cranberries instead of fresh?

Yes, but I soak them in hot water for 5–10 minutes to plump them up before using. This helps them stay moist and flavorful in the oven.

Do I need to use sanding sugar?

No, but I love the sparkle and light crunch it adds. If I don’t have sanding sugar, turbinado sugar works just as well.

How do I know when the focaccia is fully baked?

It should be deeply golden on both top and bottom, and the edges should be crisp. I sometimes lift a corner to check underneath before pulling it out of the oven.

Can I make this gluten-free?

I haven’t tested a gluten-free version, but it might work with a high-quality gluten-free bread flour blend and some xanthan gum.

What herbs go well besides rosemary?

Thyme, sage, or even chopped fresh oregano work well. I sometimes mix a few for an herby blend.

Can I make this without cranberries?

Absolutely. I’ve made it plain, or topped with caramelized onions, cherry tomatoes, or thinly sliced apples for different flavor profiles.

Can I halve this recipe?

Yes, I often make half a batch in an 8×8-inch square pan. Just reduce all the ingredients by half and bake a minute or two less.

Should I use fresh or frozen cranberries?

Either works. If using frozen, I let them thaw and drain off excess liquid before adding them to the dough.

Conclusion

This No-Knead Cranberry Focaccia is one of my favorite breads to bake when I want something beautiful, flavorful, and easy. The sweet-tart cranberries, earthy rosemary, and golden crust make it a standout side or snack. It’s simple enough for everyday meals but festive enough for holidays, and I always get asked for the recipe.

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