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1
To make the dough, sprinkle the yeast over the warm water in a large bowl.
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2
Stir to dissolve the yeast and let stand until foamy, about 5 minutes.
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3
Stir in 1/4 cup of the olive oil and the salt.
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4
Whisk, then stir in the flour 1/2 cup at a time to make a soft dough.
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5
Turn the dough out onto a lightly floured board and form it into a ball.
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6
Put the dough in a lightly oiled large bowl, turning the dough to coat it with oil.
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7
Cover the bowl with a damp towel or plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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8
Prepare a medium-hot fire (425F) in a wood-fired oven or cooker.
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9
Lightly oil a 12 by 17-inch baking sheet.
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10
Place the dough on the pan and stretch to cover as much of the pan as possible.
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11
Dimple the top and stretch again.
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12
Cover with a towel and set aside to rest for 15 minutes.
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13
Brush the dough with 3 tablespoons of the orange olive oil and sprinkle on the rosemary and 1 tablespoon of the vanilla turbinado sugar.
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14
Gently press the grapes, figs, and candied orange peel into the dough.
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15
Dimple the dough again.
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16
Cover with a towel to rest for another 15 minutes.
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17
Sprinkle on the remaining vanilla turbinado sugar and place in the oven.
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18
Bake until golden brown, 20 to 25 minutes.
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19
Remove from the oven and drizzle with the remaining orange olive oil.
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20
Place on a wire rack to cool for 10 minutes, then remove from the baking sheet to further cool.
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21
Cut into serving-size squares or rectangles and serve.
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22
Using a vegetable peeler, remove the zest and part of the white pith from the fruit in strips.
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23
Cut the peel into 1/8-inch-wide strips.
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24
Place in a nonreactive saucepan and cover with the simple syrup.
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25
Bring to a low simmer and cook for 15 minutes.
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26
Drain and spread on a parchment-lined baking sheet.
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27
Toss with the sugar and leave out uncovered overnight to let dry.
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28
Place in an airtight jar with half of the sugar.
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29
Reserve the remaining citrus oilinfused sugar in a separate jar for future use as a garnish or as flavored sugar.
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30
Some condiment olive oils are a combination of two fruits, the olive and a citrus fruit, that have been pressed together.
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31
The process allows all the essential oils of the citrus to join with the oil of the olives.
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32
My favorite ones are from the Olive Press in Sonoma, California (see Resources).
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33
These finishing oils are wonderful as a baking ingredient, a dressing ingredient, in a marinade, or as a finishing oil simply drizzled over grilled fish or tossed onto plain pasta.
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34
They will transform the simplest of foods.
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35
Try the Meyer lemon, blood orange, and clementine oils (see Resources).
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36
Turbinado sugar is a natural raw cane sugar that has not been bleached or over-processed.
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37
It is the result of slowly boiling layer upon layer of sugarcane, which allows the golden chunky crystals to retain their natural molasses and richness of flavor.
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38
Use it as an ingredient (especially to sweeten whipped cream) or sprinkle it on cookies or pie crusts.
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39
To make vanilla turbinado sugar, place a used vanilla bean pod or two in a jar of turbinado sugar and let stand for about 1 week to infuse the sugar with the vanilla flavor.
