Cranberry Orange Focaccia for 12

Instructions:

1. Whisk together active starter and warm water in a large bowl. Stir in the bread flour and salt until a shaggy dough forms. Let the dough rest for 30 minutes for the autolyse phase.
2. Perform stretch and folds every 30 minutes for the first 2 hours. During the second set of folds, gently incorporate the dried cranberries, orange zest, and orange juice.
3. Continue bulk fermentation at room temperature until the dough has grown by approximately 50% and shows visible air bubbles on the surface.
4. Transfer the dough to a parchment-lined baking pan. Cover tightly and refrigerate for 12–18 hours for cold proofing.
5. Preheat oven to 425°F (218°C). Remove dough from the fridge and let it sit for 30 minutes.
6. Drizzle topping oil over the surface. Use fingertips to press deep dimples into the dough. Sprinkle with orange zest and flaky salt.
7. Bake for 20–25 minutes until the top is deep mahogany-brown and the edges are crisp.