Easter Brunch: Orange Focaccia

Looking for a real showstopper on your Easter brunch table? This Orange Focaccia is a great dish! Homemade focaccia is always nice for brunch, lunch or as a starter before dinner. But this ‘garden focaccia’ with orange and rosemary is especially nice in Spring and for Easter. On this page I’m sharing the recipe of Orange Focaccia for your Easter brunch.

I got the recipe for this Easter brunch Orange Focaccia from online supermarket Crisp. Especially for Easter they share several recipes in their app. And the convenient thing is that with one click you can add all ingredients for the recipe of your choice to your shopping basket.
I loved their Orange Focaccia recipe. I love making my own focaccia in general, but I also thought it was a great dish for on my Easter brunch table.
This Easter brunch recipe isn’t only vegetarian, it’s vegan too! It’s a great vegan Easter recipe for those who eat plant-based or lactose-free.

I prepared the recipe as they stated, but I did give it a bit of my own twist. I created a ‘Focaccia Garden’ which was a food trend in 2020. A Focaccia Garden is a focaccia decorated like it’s a garden with ‘plants’ or ‘flowers’. The plants and flowers aren’t real flowers (although you could use edible flowers of course). But they’re flower and plant shapes created by fruits, vegetables, herbs and spices. I used the rosemary and orange from their recipe to create flowers for my Focaccia Garden.
Scroll down for the recipe of this Orange Focaccia.

Recipe Easter Brunch Orange Focaccia

Ingredients:
500 grams flour
60 ml olive oil
7 grams yeast
3 tablespoons agave syrup
1 orange
20 grams rosemary
11 grams salt (plus a little extra)

Mix the flour, yeast, half of the agave syrup and 300 ml lukewarm water. Knead the dough by hand for 10 minutes or with a table mixer with dough hook for 5 minutes. Add the salt and knead 5 (or 10) more minutes.

Grease a bowl with some olive oil. Shape the dough to a ball with your hands, put the ball in the bowl and cover with cling film. Let it rise on a warm spot for 1 hour until it doubled in size.

Line a baking tray with parchment paper. Divide the dough over the paper until you’ve got a 1cm high focaccia shape. Use your fingers to poke deep dents. Cover with a damp towel or cling film and let it rise for 30 more minutes.

Thinly slice the orange. Preheat the oven to 220C.
Mix 30 ml olive oil with 30 ml water and the remaining agave syrup.
Divide the olive oil mixture over the focaccia. Top with the rosemary and oranges in the shape of flours. Sprinkle with some sea salt flakes.

Bake the focaccia in the oven for 20-25 minutes. If your oven only goes to 200 degrees Celsius, make it for 30-35 minutes.