I love oranges, so every recipe that includes some orange juice or zest is a must-try, just like this super-tasty focaccia with oranges, a mix of wonderful Italian ingredients that result in a balanced mix of tastes, ideal when you feel like a holiday.
I can't even remember where I saw this recipe. It might be one of those suggestions you find on the flour bag, or maybe it was something I saw in a cooking show. One thing I know for sure. This focaccia is really a thing, and it has a sweet orange flavor that makes anyone think about Christmas.
Besides the great taste, oranges are rich in vitamin C, potassium, and smart carbs. Sounds great to me.
By the way, for this recipe, I used a half yellow-half red orange. The juice gave a unique flavor to my kitchen.
The recipe is slightly different from the one for focaccia with cherry tomatoes, but the procedure is always the same. I'll remind you to respect the producer's indications when you prepare yeast so that you get a soft and aerated bread.
- Bread flour - 250 grams
- Lukewarm water - 160-180 ml
- Yeast - 12 grams
- Salt - 8 grams
- Oranges - 1
- Olive oil - 6 spoons
- 1Make a bread dough using flour, water, yeast, salt, and 3 spoons of olive oil. If you have a kneading machine, use medium speed. The dough will be a little softer than in the case of regular bread. If you prefer to work the dough a little with your hands before putting it to rest (that's my guilty pleasure), make sure to have some flour close for powdering well your working area.
- 2The dough must stay in a bowl for about one hour or until its volume doubles. Cover it with stretch film to maintain humidity.
- 3Squeeze the juice from the orange. Chop a few leaves of rosemary.
- 4When the dough has doubled its volume, place it in a baking tray, on parchment paper. Stretch it with your fingers until it reaches a thickness of 1-1.5 cm.
- 5On top of the dough, add the chopped rosemary, the remaining 3 spoons of olive oil, and the orange juice.
- 6Let it rise for about 40 minutes.
- 7Bake at 200°C (392°F) for about 20 minutes or until the focaccia is golden brown.