The Soft Citrus Sweet Focaccia is one of those baked sweets that smells like home, slow mornings and simple gestures.
A recipe rooted in tradition, yet carrying a Mediterranean brightness thanks to lemon and orange zest, able to turn a soft dough into a fragrant hug.
It is a focaccia that is tall, sprinkled with sugar on top, with a light crust opening onto a crumb as soft as a cloud.
Perfect for breakfast, for an honest snack, or as a dessert to share on festive days.
This citrus sweet focaccia is a simple preparation but full of character… the slowly leavened dough gives an airy texture while the citrus adds freshness and an irresistible aroma.
It’s one of those desserts that don’t need elaborate decoration: a dusting of sugar and its golden color say it all.
It’s soft and tall, ideal for lovers of tender leavened breads, with a natural citrus aroma from lemon and orange zest; it’s a simple, genuine and versatile sweet, perfect in every season.
To achieve a truly soft sweet focaccia it’s important to respect the rising times and use organic citrus so you can take full advantage of their fragrant peel.
A sprinkle of sugar on the surface creates that light crust that makes every bite even more indulgent.
If you want an extra touch you can add a tablespoon of honey to the dough or a few drops of vanilla extract.
Approx. 430 kcal per person
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Soft Citrus Sweet Focaccia
- 0.35 oz Fresh brewer's yeast
- 2/3 cup Whole milk
- 2/3 cup Water
- 1 cup Sugar
- 1 tsp Salt
- 4 7/8 cups Type 0 flour
- 1 tsp Extra virgin olive oil (added at the end of mixing)
- Zest of one orange (grated)
- Zest of one lemon (grated)
- 3 tbsp Sugar
- 1 tbsp Extra virgin olive oil
- 3 tbsp Water
- 2 tbsp Extra virgin olive oil (to grease the pan)
- 1 Pan nonstick
Preparation of the Soft Citrus Sweet Focaccia
In a bowl dissolve the fresh yeast in the water, then add 100 g (about 3/8 cup) of flour and mix well. Add the salt and sugar, then add the milk and the remaining flour, combining everything until you form a smooth ball.
Brush with a teaspoon of extra virgin olive oil and work again to reform the ball.
Let the dough rise in a covered bowl in a warm place for about 2 hours, or until doubled in size.
Once risen, transfer the dough to a work surface….
…..make folds as shown in the photo and shape into a ball.
Grease a rectangular pan 13 3/4 x 9 7/8 in (the one I used was 35 x 25 cm), but I recommend using one slightly larger so the dough can rise better and still become quite tall.
Pour the dough into the greased pan and let rest for 30 minutes, then arrange the focaccia to fit the pan better; given the rest it will spread more easily.
Sprinkle the surface of the focaccia with the 3 tbsp of sugar, the water and the olive oil, and let rest for about 1 hour.
When risen, bake in a preheated oven at 392°F for about 15 – 18 minutes, checking for doneness.
Once out of the oven let it cool slightly, then dust with powdered sugar and serve.
