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Blood Orange Olive Shallot Focaccia by Baking The Goods

Blood Orange Olive and Shallot Focaccia

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This Blood Orange Olive Shallot Focaccia shines with bright citrus, earthy depth & a salty finish in a rich & airy bread with a crisp crust.


  • 1 cup + 2 tablespoons warm water at around 110°F
  • 1/4 teaspoon granulated sugar
  • 1 1/8 teaspoon active dry yeast
  • 8 tablespoons good quality extra virgin olive oil (- divided)
  • 2 1/2 cups +1-2 tablespoons bread flour (- or all purpose flour)
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon cracked black pepper
  • 2 medium shallots (- thinly sliced)
  • 1 medium blood orange (- zested )
  • 1/2 cup pitted green olives (- such as Castelvetrano )
  • 1 tablespoon sesame seeds
  • sea salt flakes (- to taste)


  1. Combine warm water at around 110°F with sugar and yeast in the bowl of a stand mixer. Allow to sit for 5-10 minutes until the yeast begins to bloom and bubble up.
  2. Add 2 1/2 cups of the bread flour, 2 tablespoons of the olive oil, orange zest, sea salt and pepper.
  3. With the dough hook attached, turn the mixer on a low speed to mix until the ingredients come together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 5-6 minutes.
    If after 5 minutes dough is still very sticky, add 1 to 2 tablespoons of bread flour, until the dough starts to amass around the dough hook and pull away from the sides of the bowl.
  4. Gather the dough into a rough ball shape, then transfer the dough to large, lightly greased bowl. Cover loosely with a clean kitchen towel or greased plastic wrap. Let rise for 90 minutes up to 2 hours in a warm place, until the dough has doubled in size.
    *The colder the room is, the longer it will take for the dough to rise.
  5. While the dough is resting, prepare the toppings. Use a Mandoline or a sharp knife to slice the blood orange into very thing slices, then cut the slices into half moons and remove any seeds.
    *I like to place the orange slices on a paper towel to soak up any excess juice so that they don't bleed into the focaccia.
  6. Combine the thinly sliced shallots, olives and 2 tablespoons of olive oil in a bowl. Add a sprinkle of salt flakes and some fresh cracked pepper, stir to combine. The flavors will marinate together as the dough rises.
    *for a deeper more concentrated flavor, brown the shallots in a skillet first.
  7. Once the focaccia dough has doubled in size, coat a 12" cast iron skillet with 2 tablespoons of olive oil. Transfer the dough to the prepared skillet and slide the dough around to coat with oil. Stretch the dough to edges of the skillet.
    Place in the warm area until the dough puffs up and bubbles, about 45 minutes - 1 hour.
  8. Use your fingertips and gently press into the dough, creating little dimples all over the entire surface. Sprinkle the dough with sesame seeds. Then add the shallots, olives and blood orange slices, gently pressing them into the dough. Add a liberal sprinkle of sea salt flakes. Preheat the oven to 475° F and allow the dough to rise for 10-15 more minutes while the oven preheats.
  9. Just before baking, drizzle with 1 more tablespoon of olive oil. Then turn the oven temperature down to 450°F and bake the focaccia in the lower half of the oven for 22-25 minutes until the bread has a warm golden crust.
    *By first bringing the oven up to 475° F and turning it down to 450° just before baking gets the interior oven temperature good and hot, which helps the focaccia attain its signature crusty edges and airy interior without burning the toppings to a crisp.
  10. Once you remove the Blood Orange Olive and Shallot Focaccia from the oven, drizzle with 1 more tablespoon of olive oil for a rich and glossy finish. Add sea salt flakes and a fresh crack of black pepper to taste. Allow to cool for at least 15 minutes, then slice and serve warm or at room temperature.


This recipe can be easily doubled and baked in a standard 1/2 size rimmed baking sheet. You know, the baking sheet you use to bake your cookies. 

This focaccia is infinitely adaptable. Feel free to swap citrus, use other olives, sub in red onions or top with poppy seeds. You've got lots of options!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Cuisine: bread