Description
This Blood Orange Olive and Shallot Focaccia is a vibrant twist on classic Italian bread, combining the bright citrus zing of blood orange with the savory depth of olives and shallots. Made with a tender, olive oil-rich dough, this focaccia boasts a golden crust and an airy, dimpled interior, perfect for snacking or serving as an elegant appetizer. The combination of toppings creates a harmonious balance of sweet, salty, and aromatic flavors, enhanced by toasted sesame seeds and sea salt flakes.
Ingredients
For the Dough
- 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
Toppings
- 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)
Instructions
- Activate the Yeast: Combine warm water at around 110°F with granulated sugar and yeast in the bowl of a stand mixer. Let sit for 5-10 minutes until the yeast blooms and bubbles up, indicating it is active.
- Mix the Dough Ingredients: Add 2 1/2 cups of bread flour, 2 tablespoons of olive oil, blood orange zest, sea salt, and cracked black pepper to the yeast mixture. Using the dough hook on low speed, mix until ingredients come together, about 2 minutes.
- Knead the Dough: Increase the mixer speed to medium and knead for 5-6 minutes until dough is smooth and elastic. If dough remains very sticky after 5 minutes, add 1-2 tablespoons bread flour until it pulls away from the bowl and forms a ball around the hook.
- First Rise: Shape dough into a rough ball and transfer to a large, lightly greased bowl. Cover loosely with a kitchen towel or greased plastic wrap. Let rise in a warm place for 90 minutes to 2 hours, or until doubled in size.
- Prepare the Toppings: While the dough rests, slice the blood orange very thinly with a mandoline or sharp knife, then halve the slices and remove seeds. Pat orange slices on paper towels to absorb excess juice. In a bowl, combine thinly sliced shallots, olives, 2 tablespoons olive oil, sea salt flakes, and cracked black pepper, stirring to marinate.
- Shape the Dough: Once risen, coat a 12-inch cast iron skillet with 2 tablespoons olive oil. Transfer dough to skillet and gently slide it around to coat with oil. Stretch dough evenly to the edges. Let it rest in a warm spot for 45 minutes to 1 hour until puffy and bubbly.
- Dimple and Top: Using fingertips, create dimples all over the dough surface. Sprinkle sesame seeds, then evenly distribute the marinated shallots, olives, and blood orange slices, pressing them gently into the dough. Add a scattering of sea salt flakes. Preheat oven to 475°F while the dough rises an additional 10-15 minutes.
- Final Olive Oil Drizzle and Bake: Just before baking, drizzle the focaccia with 1 tablespoon olive oil. Reduce oven temperature to 450°F and bake on the lower rack for 22-25 minutes until the crust is golden and crusty.
- Finish and Serve: Remove focaccia from oven, drizzle with remaining 1 tablespoon olive oil, and sprinkle with sea salt flakes and cracked black pepper to taste. Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
- Room temperature and humidity affect dough rising times; colder environments require longer rising.
- To enhance flavor, shallots can be browned in a skillet before mixing with olives and oil.
- Using a cast iron skillet helps achieve a crispy crust and even bake.
- Pressing dimples into the dough traps olive oil, enhancing flavor and texture.
- Patting blood orange slices dry prevents the focaccia from becoming soggy.
- Oven temperature technique (preheating to 475°F then lowering to 450°F) ensures a crisp crust without burning toppings.
- This focaccia is best enjoyed within 1-2 days but can be refreshed by warming before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
