Blood Orange Olive Oil + Rosemary Focaccia

Ingredients

4 cups AP flour (500grams)
2 tsp. kosher salt (10 grams)
2 tsp. instant yeast (10 grams)
2 cups lukewarm water
4 tbsp. SOOC Blood Orange Olive Oil
1 tsp. SOOC French Citrus Fennel Sea Salt
2 tbsp. fresh rosemary leaves
SOOC Fig Balsamic Vinegar for dipping
SOOC Bread Dip Seasoning for dipping

Directions

Add your flour, instant yeast (not active yeast) and kosher salt to a large bowl. Whisk to combine. Pour in your luke warm water and stir to combine using a rubber spatula until it forms a sticky dough ball.

Slick your dough well using about 1 tbsp. of blood orange olive oil. Cover the bowl with a lid or plastic wrap to create an airtight seal.

Place in the refrigerator for a minimum of 12 hours or up to 3 days (for extra bubbly focaccia). It should double in size thanks to the yeast!

Once your dough has rested in the refrigerator for the appropriate amount of time, coat your hands in olive oil to deflate and remove the dough from the bowl using a quick scooping motion (reference video for example).

Pour 1 tbsp. of blood orange olive oil into a 9x13 pan to grease (aluminum works best for crispy crust, but you can use glass as well). Add the dough to your pan and coat well with the oil. Form into a rough ball and then let it sit uncovered at room temperature for 3-4 hours.

Preheat your oven to 425F. Sprinkle your rosemary on top of the dough after it is done resting and drizzle with a bit more blood orange olive oil. Then, using a claw hand, push straight down into the dough, creating deep dimples. Do so until dough fills the pan. Sprinkle with SOOC French Citrus Fennel Sea Salt and then bake for 25-30 minutes until golden brown.

Let it cool for 10 minutes and then serve with SOOC Fig Balsamic Vinegar and Bread Dip Seasoning for the most delicious bite of bread you will ever taste!