Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Orange, Onion, and Olive Focaccia

Scott Phillips

Servings: 12

Sweet, tangy, and salty, this focaccia is hard to stop eating. Depending on the size of your oranges, you may not use all of them. And though it may look like a lot of onion, don’t worry: It shrinks and mellows when baked.

Ingredients

  • 1-1/2 Tbs. granulated sugar
  • 2-1/2 tsp. (1/4 oz.) active dry yeast
  • 2 oranges (about 9 oz. each)
  • 2 tsp. table salt
  • 18 oz. (4 cups) unbleached all-purpose flour; more for kneading
  • 5 Tbs. extra-virgin olive oil
  • 1 sweet onion, halved and very thinly sliced (1-3/4 to 2 cups)
  • 1/4 cup pitted black olives, such as Kalamatas, slivered lengthwise
  • Flaky sea salt
  • Freshly ground black pepper
  • 2 tsp. chopped fresh oregano (optional)

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 440
      Carbohydrates (g): 42
      Fiber (g): 1
      Sugar (g): 5
      Protein (g): 5

Preparation

  • In a small bowl, combine the sugar, yeast, and 1/4 cup warm (90°F) water. Let stand until the yeast dissolves and the mixture is foamy, about 15 minutes.
  • Meanwhile, use a rasp-style grater to remove 1-1/2 Tbs. zest from the oranges. In a small bowl, toss the zest with the salt.
  • In a large bowl, combine 3-3/4 cups of the flour with the salt and zest, using your fingers to make sure the zest is well distributed with no clumps. Make a well in the center. Add the yeast mixture, 2 Tbs. of the oil, and 1 cup warm water, and stir with a wooden spoon until a rough dough forms.
  • Oil a large, clean mixing bowl with about 1 Tbs. of the oil.
  • Turn the dough onto a lightly floured work surface and knead in the remaining 1/4 cup flour. Continue kneading until the dough is soft, smooth, and elastic, about 5 minutes. Shape the dough into a ball, and transfer it to the prepared bowl. Turn the dough over in the bowl to thoroughly coat with oil. Cover the bowl with plastic wrap and a kitchen towel, and let rise until doubled in size, about 1 hour.
  • Meanwhile, peel and slice the oranges, and then cut each slice into 4 to 6 pieces.
  • Position a rack in the center of the oven, and heat to 400°F.
  • Roll the dough out on a piece of parchment sized for a large baking sheet until it is almost the size of the parchment. Transfer on the parchment to a large rimmed baking sheet, fitting it to fill. Using wet fingertips, make indentations across the surface. Brush all over with 2 Tbs. oil, letting the oil pool in the indentations.
  • Scatter the orange pieces and olives over the surface of the dough, and gently press them into the dough. Spread the onion slices evenly over the dough and gently press them in. Sprinkle all over with flaky salt, a little black pepper, and the oregano, if you like. Bake until risen and golden on top and bottom, 25 to 35 minutes. (Areas around the orange pieces will remain light.)
  • Slide a metal spatula under the focaccia and transfer it to a rack. Let cool briefly before cutting and serving.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks