1 teaspoon fine table salt

1 teaspoon quick-rise instant yeast

1 cup ice water

4 tablespoons extra-virgin olive oil

1 tablespoon grated orange rind

1/2 cup orange marmalade

Coarse sugar

1. Mix raisins and orange juice in a small bowl. Let stand about 1 hour to plump.

2. Mix 3 cups of the flour, the granulated sugar, salt and yeast in a large bowl of an electric mixer fitted with the paddle attachment. Add ice water and mix until everything is moistened. Let rest 5 minutes.

3. If you have a dough hook, switch to it now. Add 2 tablespoons of the olive oil, orange rind and raisins with their liquid. Mix the dough, adding the remaining 1/2 cup flour as needed, until mixture forms a soft, sticky dough that almost pulls away from the sides of the bowl, about 5 minutes.

4. Generously oil a large bowl. Scrape the dough into the bowl. Cover with plastic wrap. Let rest in a warm spot until doubled in size, about 2 hours. (Alternatively, let rise in refrigerator overnight, then rest at room temperature 1 or 2 hours before proceeding.)

5. Line an oiled 13-by-9-inch baking pan with parchment paper. Brush paper with 1 tablespoon of the remaining oil. Using clean, wet hands, gently transfer the dough to the prepared pan letting it fill the pan on its own (don’t force it). Use your fingers to dimple the dough to create small pockets all over the surface. Drizzle with remaining 1 tablespoon olive oil.

6. Cover with plastic wrap and let rise at room temperature until the dough fills the pan nicely, 1 1/2 to 2 hours.

7. Heat oven to 450 degrees. Put the marmalade into a bowl and microwave on high just until warmed and loosened, about 45 seconds. Dollop the orange marmalade evenly over the dough. Sprinkle with coarse sugar.

8. Put the bread into the oven and immediately reduce oven temperature to 400 degrees. Bake 20 minutes, rotate the pan, and continue baking until golden on top and crisp on the bottom, about 10 minutes more. Cool in pan on a wire rack. Serve warm.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2024 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.