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If you are after a recipe that looks so pretty for hosting or a side companion to a meal, this orange, olive oil and rosemary focaccia is for you! This recipe is made with a homemade dough that is deliciously fluffy and golden.
Baking Orange in Focaccia
I created this recipe after we recently went orange picking. We came home with 13kg of oranges, many of which were juice or eaten as a snack, but I wanted to do some baking with the oranges. After some testing including way too much honey in one batch, this is the recipe I came up with. I cut the skin off my orange before slicing and placing onto focaccia dough for baking.
Fresh Rosemary
The fresh rosemary not only adds a great flavour, it’s also so decorative! I snipped a couple springs from the rosemary in my front garden for this recipe. What I love is not needing to chop up the rosemary, I simply plucked it from the stem as I garnished.
Olive Oil
I think we all know by now that extra virgin olive oil has wonderful health benefits. I use an Australian extra virgin olive oil where I trust the quality.
In Closing
Thank you for stopping by my cottage! Stay awhile and enjoy another recipe or seasonal blog post. You might like to try baking another delicious brunch idea: butternut squash and goat cheese galette. I love this galette recipe because it includes a homemade all-butter crust which is such a crowd pleaser.
Another baking recipe you might like to try for a savoury treat are my cheese and onion soft pretzels.
Please leave a comment below if you make this recipe!
Rachael x
Ingredients
Method
- In a large bowl, whisk together the flour, instant yeast and sea salt.
- Pour in the warm water and half (25g) of the olive oil. Mix with a whisk and then your hands until the dough forms together and no dry areas remain.
- Coat your dough in a drizzle of olive oil until it is lightly coated. Cover your bowl with a damp tea towel and put in a warmer area to rest.
- Let your dough rise for 1 to 2 hours, or until it has doubled in size.
- Pour remaining olive oil into a medium sized stainless steel baking sheet.
- Transfer your dough into the prepared sheet and stretch dough towards the corners and edges of the pan.
- Cover and let the dough rise again for another 30 minutes to 1 hour depending on the warmth of your kitchen.
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