• Prep Time: 15 mins
  • Cook Time: 20 mins​

Number of servings


  • 3.25 cups bread flour 
  • 2 tsp salt
  • .5 tsp instant yeast
  • 1 cup warm water
  • 2 California-grown Sunkist® Navel oranges, juiced
  • 1 California-grown Sunkist® Navel orange, zested
  • 0.25 cup extra virgin olive oil ​
  • 1 tsp fresh rosemary


  1. In a bowl, combine bread flour, salt, yeast, the juice from 2 Sunkist® Navel oranges and the zest from one orange. Mix with a wooden spoon and then with hands. Cover with plastic wrap and let rise in a warm place for at least 8 hours. The dough will double in size. 
  2. Sprinkle the top lightly with flour and roll into a ball on a floured surface. 
  3. Pour 2 tbsp of olive oil into the bottom and the sides of a cast iron skillet. Cover loosely with plastic wrap and let it rise again in a warm spot for 2 hours. 
  4. Using your fingertips, pop any large bubbles and make indentations into the dough. 
  5. Drizzle with the remaining 2 tbsp of Olive Oil. Sprinkle withcoursesalt and top with Rosemary. 
  6. Transfer to a preheated oven at 425° for 18 to 22 min or until golden brown. Enjoy! 

Citrus Tips