Lemon Rosemary Focaccia
If you're interested in making bread, start here! An Italian flatbread: Focaccia. I fell in love with this super versatile and delicious bread in my travels around Italy. You can literallllly top it with whatever you want! It's a simple bread to make and a crowd favorite. Serve on a charcuterie board, make it into sandwiches or serve on the side of your favorite pasta dish. You can't go wrong with this one!
I've tested this recipe out about 4 different ways and found the perfect combination for you! Usually, focaccia can be made with only FIVE ingredients. Yes, FIVE! Flour, water, olive oil, salt and yeast. With this recipe, we're adding one more: lemon. February is the month of citrus! It's in season, packed with vitamins and makes just about everything better. Support your local, sustainable farmers and your health by purchasing in season produce.
Alriiiiight, ready to be a master Italian chef for a hot sec?! Pics or it didn't happen!
Lemon and Rosemary Focaccia
- 5 cups All Purpose Flour
- 1 1/8 teaspoon or 1/2 packet of dry active yeast
- 2 c warm water
- 1 teaspoon honey or sugar
- 2 teaspoons salt
- 1/2 cup olive oil
- 1 lemon, zest
- Combine warm water, honey and yeast. Stir until combined. Let it rest for 5-10 minutes. Should be foamy - this means the yeast is active.
- Combine the active yeast with the rest of the ingredients in a large bowl or stand mixer. Knead until combined and smooth - about 10 minutes. Place dough in a lightly oiled bowl. Place a towel over and let it rest for 1 hour or until doubled in size.
- Preheat the oven to 400 degrees. After it has rested, dump onto floured surface. Roll into a large circle or rectangle about 1/2 inch thick. Cover with a towel and let the dough rise again for another 15-20 minutes.
- Transfer to an oiled baking sheet and use your fingers to poke dents all over the dough. Add toppings (see below) and bake for 20-30 minutes or until the dough is golden brown. Cool, drizzle more olive oil, slice, serve, enjoy!
- 2-3 lemons, sliced thin
- 2-3 sprigs of rosemary
- flaked sea salt
- a generous glug of olive oil, to taste
- Carefully slice lemons thin using a sharp knife or mandolin. place lemon slices all over dough. Rip rosemary off of the stem using your fingers and disperse all over dough. Sprinkle salt and drizzle olive oil. Bake. Enjoy!