Blood Orange Focaccia
Author: 
Recipe type: Bread
Cuisine: American, Italian,
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 pieces
 
A golden brown focaccia topped with seasonal blood oranges.
Ingredients
  • 3 cups/450g all purpose/plain flour
  • 2¼ teaspoon yeast, fast acting, one envelope
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoon extra virgin olive oil
  • 1½ cups/355ml warm water
  • 2 medium sized blood oranges, thinly sliced
  • two rosemary sprigs
  • flaked sea salt, optional
  • flavoured raw sugar, optional
Instructions
  1. If you are certain that your yeast is fresh, and not expired, you can mix the flour, yeast, salt, sugar and olive oil all together in the bowl of a stand mixer with a dough attachment.
  2. If uncertain about the yeast, proof the yeast in 1 cup of warm water and sugar to make sure it gets all frothy and active.
  3. Mix the flour mixture with the dough hook and slowly add 1 cup of water.
  4. You may not need all the water.
  5. You want a soft dough but not too sticky.
  6. It shouldn't stay in a ball when you place it in a bowl, it should want to spread out.
  7. Use the mixer to knead the dough until it is smooth and soft.
  8. Place in an oiled bowl, covered with a towel and someplace warm.
  9. Near the oven is the warmest spot in my kitchen.
  10. The dough will take a 60-90 minutes to double in size.
  11. Here in Colorado, it really only takes me 45 minutes and the dough is ready to shape (low air pressure at our altitude of 5500 feet)
  12. Sea levellers might have to wait closer to 90.
  13. Once the dough is a nice size and risen, grease a sheet pan, cookie sheet, brownie pan, and lay the dough on the pan, stretching it out to make a rectangular pizza.
  14. Stretch and shape gently.
  15. Place the sliced blood oranges over the top.
  16. Arrange decoratively or just throw them on there.
  17. Scatter some rosemary needles all over the top.
  18. Allow the focaccia to rise for another 20-30 minutes.
  19. In the meantime, preheat the oven to 400F/200C
  20. Once the focaccia is risen the second time,
  21. Sprinkle some flavoured sugar or flaked sea salt over the oranges.
  22. The sugar will caramelise and turn the oranges into a candy like rind.
  23. The sea salt adds great favour too.
  24. Place a pan of hot water on the bottom rack of the oven and place the focaccia pan on the rack above.
  25. Bale for 30-40 minutes or until the focaccia is nicely golden brown and the oranges have brown edges and are juicy.
  26. Allow to cool, and the slice into pieces.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/blood-orange-focaccia/