Orange-scented schiacciata

Ingredients

• 220 ml lukewarm milk
• 5 gm dried yeast
• 450 gm (3 cups) plain flour
• 110 gm (1 cup) raw caster sugar
• 60 ml (1/4 cup) olive oil
• 70 gm candied orange, diced
• Finely grated rind and juice of 1 orange
• 2 eggs
• To scatter: pearl sugar (optional, see note)
• Orange crema pasticcera
• 200 ml milk
• 20 ml orange liqueur, such as Grand Marnier
• Thinly peeled rind and juice of 2 oranges
• 1 vanilla bean, seeds scraped
• 3 egg yolks
• 90 gm raw caster sugar
• 40 gm plain flour
• 250 ml (1 cup) pouring cream

Instructions

1. 1

   1.: Combine 60ml milk and yeast in the bowl of an electric mixer fitted with a dough hook, cover and stand in a warm place until foamy (4-5 minutes). Add flour, sugar, oil, candied orange, orange rind and juice and remaining milk and knead until a smooth and elastic dough forms (1-2 minutes). Add eggs, knead until smooth (4-5 minutes), cover with a tea towel and stand until doubled in size (1-2 hours). Knock down dough, roll out into a rough 50cm-long rectangle, place on a large oven tray lined with baking paper, stand until doubled in size (30-40 minutes).

2. 2

   2.: Meanwhile, preheat oven to 180C. Brush dough with water, scatter with pearl sugar, bake until risen and golden (20-25 minutes), transfer to a wire rack and cool completely.

3. 3

   3.: Meanwhile, for orange crema pasticcera, bring milk, liqueur, orange rind, juice, vanilla bean and seeds to the simmer in a wide saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a separate bowl until sugar dissolves, then whisk in flour. Add milk mixture, whisking continuously to combine, then return to pan. Return to heat, whisk continuously until thick and smooth (1-2 minutes), transfer to a bowl (remove vanilla bean and rind), cover closely with plastic wrap, cool completely. Whisk cream until soft peaks form, fold into cooled crema pasticcera.

4. 4

   4.: To serve, halve schiacciata horizontally, fill with orange crema pasticcera and cut into wedges.