Sweet Focaccia

Method

1. In a stand mixer bowl, combine strong flour (Manitoba), sugar, water, milk, yeast, and egg. Start mixing on low speed.
2. Once the dough starts to come together, stop the machine and add the vanilla bean seeds and grated orange zest. Resume mixing on low.
3. When the gluten begins to develop, gradually add the butter in pieces, keeping the machine on low. Add salt after some butter has been incorporated. Finish incorporating the remaining butter.
4. Check the gluten formation; it should not be fully developed yet. Instead of over-mixing, cover the dough and let it rest for 10 minutes.
5. Remove the plastic wrap, do a three-fold on the dough, turn it over, and place it in a lightly oiled bowl. Cover and let it rise for 1 hour.
6. After rising, transfer the dough to a lightly floured surface, shape into a rectangle, and roll out gently with a rolling pin. The dough is very soft.
7. Grease a baking tray with about 30-40 g of extra virgin olive oil. Carefully transfer the dough onto the tray and stretch it to cover the entire surface. If it shrinks back, let it rest a few minutes and repeat.
8. Cover the tray with plastic wrap and let it rest for another hour.
9. Remove the plastic, lightly dust the surface with flour to help create dimples. Using your fingertips (index, middle, ring) with palm facing down, press deep dimples all over the dough, almost to the bottom. Then rotate the tray and press in the other direction.
10. Pour 100 g of water into the center of the dimpled dough and tilt the tray so the water runs into all the holes. Do not cover; let it rise again for 1 to 1.5 hours, depending on desired height.
11. Bake in a preheated oven at 190°C (375°F) on the lower rack for 20-25 minutes.
12. Once baked, brush the top with water to moisten, then generously sprinkle sugar all over. Tap off any excess sugar. Serve and enjoy.