Focaccia with Roasted Oranges | The Table by Harry & David

Ingredients

• For the biga
• 1 16 teaspoon active dry yeast
• 1 2 cup warm water (105° F)
• 1 2 cup all-purpose flour
• For the dough
• Biga
• 1 1 4 cups warm water (105° F)
• active dry yeast (The remaining yeast from the yeast packet)
• 3 4 cup Harry & David Garlic & Herbs Extra-Virgin Olive Oil (1/4 cup for the dough, 1/2 cup for the cake pans)
• 3 1 4 cups all-purpose flour
• 1 tablespoon salt
• 1 2 cup Olive oil (separated)
• For the roasted orange and olive topping
• 1 cup Garlic Stuffed Olives
• 1 cup Kalamata olives
• 2 Navel oranges (peel from both)
• Navel orange (freshly squeezed juice of 1)
• 4 sprigs fresh rosemary
• Olive oil (to drizzle over dough before baking)
• salt