Necessity is the mother of all inventions. In this case, it was necessary to save the orange juice that led to invention of this bread.
So my toddler pestered her Grand Pa to make fresh orange juice. Senti Grand Pa chose the best Oranges from the shop, and then took out the juice all by himself. For a guy who detests using a juicer, it was a huge gesture on his part. Dash of seasonings and juice was finally presented in a crystal glass.
Granddaughter took one sip and declared that she doesn’t like orange juice.
Had I not saved the orange juice, it would have led to days of sulking at home.
I was about to activate yeast to make a Focaccia when the Orange Juice ‘rejection’ happened. I decided to quickly use it for bread before it went bitter and before Grand Pa’s analysis of wastage of time, effort and food would start.
The orange tinge and the hint of citrusy flavor turned out to be delight 😊
Serves – 8 Time – 1 hour
For the Dough
- All purpose flour/Maida – 2 ¾ cup
- Active dry Yeast – 1 tsp
- Honey/Jaggery – 2 tbsp
- Salt – 1 tsp
- Olive oil – 1 tbsp
- Orange juice – 1.5 cup
For the Topping
- Cherry Tomatoes sliced – 15
- Black olives sliced – 10
- Basil leaves – 10
- Oregano – 1 tsp
- Olive oil – 3 tbsp
- Salt – 1 tbsp
- Cheese grated – 2 tbsp or as required
- In a small bowl activate yeast by adding honey and orange juice then sprinkle the yeast on top, mix well and set aside
- In a large bowl combine the flour & salt. To this add, the yeast mixture and the olive oil, and knead a soft & smooth dough
- For proofing, place the dough in a lightly oiled glass and cover with a damp cloth bowl and let the dough rise for 2 hours or till double in size
- Pre-heat oven to 200° C
- Remove the dough from the bowl and punch it lightly
- On the oven tray/pizza tray, place a parchment paper. Now, place dough on the prepared pizza pan spread the dough, then cover it and proof it for 15 minutes
- Using your fingertips make indentations in the dough
- Top the focaccia dough with tomatoes and olives. Then sprinkle with cheese, oregano, drizzle with olive oil and sprinkle with salt.
- Bake for approximately 20-30 minutes. Serve hot!
- Adjust the sweetness as per sourness of the oranges. I put 2-3 tbsp honey
- Keep some ice cubes in the bottom of the shelf, it keeps the bread soft