Ingredients
- 3 1/4 cups bread flour
- 2 tsp salt
- 1/2 tsp instant yeast
- 1 cup warm water
- 2 California-grown Sunkist® Navel oranges, juiced
- 1 California-grown Sunkist® Navel orange, zested
- 1/4 cup extra virgin olive oil
- 1 tsp fresh rosemary
Sunkist® Navel Orange Focaccia
By Jennifer Valentyne
Prep: 15 mins
Serves: 2
Directions
- In a bowl, combine bread flour, salt, yeast, the juice from 2 Sunkist® Navel oranges and the zest from one orange. Mix with a wooden spoon and then with hands. Cover with plastic wrap and let rise in a warm place for at least 8 hours. The dough will double in size.
- Sprinkle the top lightly with flour and roll into a ball on a floured surface.
- Pour 2 tbsp of olive oil into the bottom and the sides of a cast iron skillet. Cover loosely with plastic wrap and let it rise again in a warm spot for 2 hours.
- Using your fingertips, pop any large bubbles and make indentations into the dough.
- Drizzle with the remaining 2 tbsp of Olive Oil. Sprinkle withcoursesalt and top with Rosemary.
- Transfer to a preheated oven at 425° for 18 to 22 min or until golden brown. Enjoy!
