Name: Blood Orange Olive and Shallot Focaccia Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1 cup + 2 tablespoons warm water (around 110°F); 1/4 teaspoon granulated sugar; 1 1/8 teaspoon active dry yeast; 8 tablespoons extra virgin olive oil (divided); 2 1/2 cups bread flour (or all-purpose flour) + 1-2 tablespoons extra if needed; 2 teaspoons fine sea salt; 1/2 teaspoon cracked black pepper; 2 medium shallots (thinly sliced); 1 medium blood orange (zested and thinly sliced into half moons, seeds removed); 1/2 cup pitted green olives (such as Castelvetrano); 1 tablespoon sesame seeds; Sea salt flakes (to taste)

Jump to Recipe· 3.8 from 55 reviews

If you’re craving a focaccia that bursts with vibrant flavors and an unexpected twist, this Blood Orange Olive and Shallot Focaccia Recipe will quickly become your new favorite. Combining the bright, zesty notes of blood orange with the earthy richness of olives and subtle sweetness of shallots, this focaccia is crisp on the outside, fluffy inside, and absolutely unforgettable. Whether you’re serving it at a weekend brunch or a cozy dinner gathering, every bite brings a perfect balance of savory and citrus that feels both fresh and indulgent.

Ingredients You’ll Need

A woman’s hand is seen holding a half-cut blood orange against a light blue slicer on a wooden cutting board. There are six round blood orange slices of varying sizes in a vertical line on the left side of the cutting board, showing their bright red and orange colors with a juicy texture. Above the cutting board, there is a clear glass bowl with green olives mixed with cooked onions, and a silver spoon rests inside. The background is a white marbled surface with a wooden pepper grinder and a bottle partially visible on the upper right side. Photo taken with an iphone --ar 4:5 --v 7

For this Blood Orange Olive and Shallot Focaccia Recipe, the ingredient list is delightfully simple but each component plays a crucial role. From the bread flour that builds structure to the extra virgin olive oil adding richness and a silky crumb, every ingredient contributes to the final texture and taste that make this focaccia special.

Warm water (1 cup + 2 tablespoons): The perfect temperature helps activate the yeast for a lively dough rise.
Granulated sugar (1/4 teaspoon): Just enough to feed the yeast and boost fermentation.
Active dry yeast (1 1/8 teaspoon): The magic ingredient that makes the dough rise and become airy.
Extra virgin olive oil (8 tablespoons, divided): Adds richness and moistness to both dough and topping.
Bread flour (2 1/2 cups + 1-2 tablespoons): Provides structure and chewiness, essential for focaccia’s classic texture.
Fine sea salt (2 teaspoons): Enhances all the flavors, from dough to toppings.
Cracked black pepper (1/2 teaspoon): Adds a subtle heat that plays beautifully with the sweet shallots and citrus.
Shallots (2 medium, thinly sliced): Impart a delicate sweetness and tender bite after baking.
Blood orange (1 medium, zested): Offers a bright citrus aroma and flavor that lifts the whole focaccia.
Pitted green olives (1/2 cup): Provides a briny, buttery contrast that complements the orange zest.
Sesame seeds (1 tablespoon): Adds crunch and a nutty finish on top.
Sea salt flakes (to taste): For finishing touches that deliver bursts of salty goodness.

How to Make Blood Orange Olive and Shallot Focaccia Recipe

Step 1: Bloom the Yeast

Start by combining warm water at around 110°F with sugar and yeast in your stand mixer bowl. Let this mixture sit for 5 to 10 minutes until the yeast blooms and bubbles up, signaling it’s ready to work its magic.

Step 2: Mix the Dough

Add the bread flour, 2 tablespoons of olive oil, blood orange zest, sea salt, and cracked black pepper to the yeast mixture. Using the dough hook, mix on low until ingredients come together, then increase to medium speed until you get a smooth, elastic dough. If it’s too sticky, sprinkle in a tablespoon or two of flour until it pulls away from the bowl sides.

Step 3: First Rise

Shape the dough into a rough ball, place it in a lightly greased bowl, and cover it loosely. Let it rise in a warm spot for 90 minutes to 2 hours, until doubled in size. This slow rise is where the dough develops its airy, fluffy crumb.

Step 4: Prepare the Toppings

While the dough rests, slice the blood orange into thin half-moons, carefully removing seeds and blotting off excess juice to prevent sogginess. Combine thinly sliced shallots, pitted green olives, 2 tablespoons olive oil, sea salt flakes, and fresh cracked pepper in a bowl. This mixture marries while you wait, building layers of vibrant flavor.

Step 5: Shape and Second Rise

Coat a 12-inch cast iron skillet with olive oil, then transfer the risen dough to it. Stretch and press the dough to cover the pan’s edges evenly. Let it rest and puff again for 45 minutes to an hour, developing the perfect focaccia texture.

Step 6: Add Dimples and Toppings

Use your fingertips to press dimples all over the dough’s surface, then sprinkle with sesame seeds. Arrange the shallot, olive, and blood orange topping on the dough gently, pressing them lightly into the surface. Sprinkle sea salt flakes on top for seasoning.

Step 7: Preheat and Final Rise

Preheat the oven to 475°F while letting the dough rest for another 10 to 15 minutes. This warm-up step readies the oven and helps the dough puff one last time before baking.

Step 8: Bake with a Special Technique

Drizzle 1 tablespoon of olive oil over the dough just before baking. Lower the oven temperature to 450°F and bake focaccia in the lower half of the oven for 22 to 25 minutes until the crust is golden and crisp but the interior stays soft and airy. This two-step heating builds that signature crunchy crust without overcooking the fruit and shallot topping.

Step 9: Final Finish

Once out of the oven, drizzle with the last tablespoon of olive oil for a glossy finish. Sprinkle with some sea salt flakes and fresh cracked pepper, then allow it to cool for about 15 minutes before slicing. The result is a beautifully balanced Blood Orange Olive and Shallot Focaccia Recipe that’s perfect warm or at room temperature.

How to Serve Blood Orange Olive and Shallot Focaccia Recipe

A round focaccia sits inside a black cast iron pan with a white handle wrapped in a checkered cloth. The focaccia has a golden brown crust topped with green olives, thin slices of deep red blood orange, and sprinkled white sesame seeds. The surface looks soft with slightly raised dough around the toppings. The pan is on a white marbled surface surrounded by a wooden bowl with whole oranges, small bowls of sesame seeds and sea salt, a wooden pepper grinder, a bottle of oil, and glasses filled with ice and drinks garnished with blood orange slices. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh herbs like rosemary or thyme add an aromatic touch that pairs wonderfully with the bright citrus and savory olives. A light sprinkle of flaky sea salt right before serving elevates every bite.

Side Dishes

This focaccia shines alongside fresh greens dressed in lemon vinaigrette or a creamy cheese plate featuring burrata or goat cheese. It also pairs beautifully with a hearty seasonal soup or chilled white wine for a relaxed meal.

Creative Ways to Present

Cut the focaccia into bite-sized squares for a festive appetizer, or slice thick for an open-faced sandwich topped with arugula and smoked salmon. It also makes a stunning centerpiece on a shared antipasto platter, surrounded by cured meats, marinated vegetables, and olives.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover focaccia tightly in plastic wrap or foil and keep it at room temperature for up to 2 days. This helps preserve its delightful crust while keeping the crumb moist and tender.

Freezing

You can freeze leftover focaccia by wrapping it well in foil and then placing it in a freezer-safe bag. It freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

Reheat focaccia in a preheated oven at 350°F for about 10 minutes, uncovered, to refresh the crust’s crunch and warm the toppings. Avoid microwaving; it can make the bread soggy rather than crisp.

FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour gives a chewier texture, all-purpose flour works fine and will still yield a delicious focaccia, just slightly less chewy and with a softer crust.

Can I substitute blood orange with regular orange or another citrus?

Yes, regular oranges, tangerines, or even grapefruit can work well. Blood orange offers a unique, vibrant flavor and color, but other citrus will still provide that lovely fresh brightness.

What if I don’t have a cast iron skillet?

You can use a rimmed baking sheet or an oven-safe pan instead. Just make sure to oil it well and shape the dough evenly so it bakes with a beautiful golden crust.

How important is the dough resting time?

The resting periods are essential for developing flavor and getting that airy, light focaccia texture. Rushing the rise might result in a denser bread and less complex taste.

Can I prepare the dough the night before?

Yes! You can refrigerate the dough overnight after the first rise. Just bring it to room temperature before shaping and proceed with the second rise and baking. This method enhances depth of flavor.

Final Thoughts

Trust me when I say this Blood Orange Olive and Shallot Focaccia Recipe will delight everyone at your table. It offers such a refreshing twist on a classic favorite with its bright citrus notes and savory toppings. Whether you’re an experienced baker or a curious beginner, this focaccia is a joyful bake that fills your kitchen with irresistible aromas and promises delicious moments with loved ones. Give it a try, and get ready for compliments!