Metric:
500gr Bread Flour
500gr Warm Water
( warm 45C )
2 Lemons
( better paper-thin sliced with the Seeds removed )
Olive Oil
10gr Yeast
10gr Salt
Fresh Rosemary Leaves
Kosher or Sea Salt
( to sprinkle on top )
Lemon and Rosemary Focaccia Recipe
Recipes > Italian Recipes > Italian Pizza Recipes > Italian Focaccia Recipes
TRADITIONAL ITALIAN RECIPE: I know that you would probably read this recipe think "Awesome! I will totally make it this weekend" but then NEVER do. But, in case there might be a time when you lose your mind and try, I think you should at least try once before.
The aroma that will waft from your kitchen will be beyond amazing. Imagine the intoxicating smell of baby... well this is something like that. Not "LIKE THAT"... but close. The Yeast Bread Baking, then the Fresh Herbs, Lemon... it is enough to make the entire neighborhood line up at your door swooning and looking so pitifully hungry that you’ll wish you’d made a double batch... and then call the police.
Lemon and Rosemary Focaccia is a flavorful Italian-inspired flatbread. It's amazing with any dinner, served warm in the bread basket. It also makes fabulous sandwiches, sliced horizontally and stacked high with your choice of fillings.
My favourite option is dipping it into Olive Oil and Balsamic Vinegar. An Orgasm!
I also serve this delicious focaccia, cut in wedges or slices with soups and salads. It also makes a wonderful, unique base for bruschetta.
I make this delicious Focaccia recipe quite often actually, with stellar results. The bread is always crispy and chewy inside and the Lemon provided a bright, slightly bitter contrast to the Olive Oil and Salt. The Rosemary brings everything together, matching the Lemon's assertive notes with its lovely, piney perfume. And, it's easy!
The process is not really bread-like at all since you stir up the Yeast, Water and Flour with a wooden spoon, more like a batter. It rises just once, for 40 minutes, and then it’s ready for the oven. No kneading, no fussing.
It’s also important to slice the Lemons very thin or they will be unpleasant to bite into. Even sweet Meyer Lemons benefit from a mandolin slicer, it does the job easily and beautifully, although even if your Lemons don’t come out in perfect rounds, the bread will still have a lovely rustic look to it.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 6 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Set the oven to 220C / 425F.
02 - In a large mixing bowl combine Yeast and the warm Water.
03 - Add the Salt and half of the Bread Flour, and mix into a soft and sticky Dough.
04 - Once the Dough is formed, add the remaining Flour and mix well.
05 - Cover the bowl, place it in a warm place and let the Dough rise for 40 minutes - 1 hour.
06 - Press out the Dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 24x34cm / 9x13in.
07 - Dip your fingers into some Oil and spread it all over the bread poking the bread surface and leaving little pools of oil.
08 - Arrange the Lemon Slices across the top.
09 - Scatter some Rosemary Leaves evenly across the surface.
10 - Sprinkle Sea Salt.
11 - Bake for 18-20 minutes until lightly golden.
12 - Scatter some extra Fresh Rosemary Leaves on top and squeeze few drops of Lemon Juice all over the surface. Serve.
Notes:
- Please, if you have any doubt, double check the full Focaccia Recipe.
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
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| Written by: Uncut Recipes | Disclaimer |
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