I love oranges. So I try every recipe that allows me to add some orange juice or zest, to be sure I'm not missing anything tasty. Thanks to my habit, I got to discover this lovely recipe, which mixes wonderful Italian ingredients to obtain 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 tasty and it has a sweet orange flavour that makes me feel so good.
Besides the great taste, oranges are rich in vitamin C, potassium, and smart carbs. Sounds great for me.I had a half yellow-half red orange, which gave a unique flavour to my kitchen.
The recipe is a little different from the one for focaccia with cherry tomatoes, but the procedure is always the same. I'll remind you to respect 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 a medium speed. The dough will be a little more soft than in the case of regular bread, so you should add flour on the work area, if you prefer to work it a little with your hands before putting it to rest.
- 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.