In a large mixing bowl, whisk together 490 grams of all purpose flour, 1 packet of instant yeast (7 grams), 3 grams of salt, and 12 grams of cane sugar. Pour in 400 grams of water and 75 grams of olive oil. Mix until a dough forms. You might need to use your hands to bring the dough together. If the dough is too dry, add more water, 1 tbsp at a time until it’s right. Cover the dough and let it rest for 20 minutes. After 20 minutes, pull and fold the dough about 10 times, or until you have a smooth ball. Cover the dough again and let it proof somewhere warm for an hour. I put mine in the oven and turn the light on! In a small mixing bowl, toss 1/2 cup of frozen cranberries in 1 tbsp of cane sugar. Let these sit out while the dough proofs. Once the dough is done proofing and just about doubles in size, add in the cranberries and 1 tsp of orange zest. Pull and fold the dough to incorporate these in. Then, transfer the dough to a 9” cake pan. Let this proof once more, for 20 minutes. Then, drizzle with olive oil and dimple the dough. Bake on 425F for 25-30 minutes or until golden brown. While it’s baking, mix together the white chocolate glaze in a small mixing bowl—1/4 cup of white chocolate chips, 1/4 cup of warm milk, 1/2 tsp of vanilla extract, and 3/4 cup of powdered sugar. Whisk until completely smooth. Let the focaccia rest for 10 minutes before removing from the pan and covering in the white chocolate glaze.
