This Lemon Rosemary Focaccia Bread is a quick and easy bread recipe for newbie bread makers. This classic Italian bread is crusty making it perfect to serve with your favorite soup or alongside your favorite meat and cheeses. Even better, it’s ready in an hour so you won’t be in the kitchen all-day
This Lemon Rosemary Focaccia Bread is a quick and easy bread recipe for newbie bread makers. This classic Italian bread is crusty making it perfect to serve with your favorite soup or alongside your favorite meat and cheeses. Even better, it’s ready in an hour so you won’t be in the kitchen all day. With its unique combination of lemon and rosemary, this focaccia bread is sure to become a family favorite.
What Is Focaccia?
Focaccia is a flat oven-baked Italian bread that is similar to pizza dough. It is usually seasoned with herbs and sometimes with cheese, olives, or other ingredients. It is usually served as a side dish or appetizer, but it can also be used in sandwiches or as a pizza crust. Focaccia is a versatile bread with many uses and is a great way to add flavor to any meal. Why Make Lemon Rosemary Focaccia Bread? Lemon Rosemary Focaccia Bread is a delicious and easy-to-make bread that is sure to be a hit.
The combination of tart lemon and savory rosemary creates a unique flavor that is sure to please. It is a great way to add a little something special to any meal. It is also a great way to add a little flavor to a basic sandwich or pizza.
This Lemon Rosemary Focaccia Bread is a delicious and unique bread that is perfect for any meal. It is great served as a side dish with your favorite soup or stew. It is also great as an appetizer or snack served with cheese and olives. Or, you can slice it and use it to make sandwiches or pizza.
This Lemon Rosemary Focaccia Bread is the perfect bread for newbie breadmakers. It is easy to make and ready in an hour. The unique flavor combination of tart lemon and savory rosemary makes it a great addition to any meal. So, why not give it a try and add a little something special to your next meal?
Lemon Rosemary Focaccia
- Stand Mixer
- 240 g all-purpose flour
- 55 g whole wheat flour
- 7 g active dry yeast
- 6 g sea salt
- 6 g fresh rosemary coarsely chopped
- 200 ml luke-warm water
- 60 ml olive oil
- 1 med lemon Meyer lemons are best
- ½ flaky salt such as Maldon
- 1 tsp fresh rosemary
- In a large bowl, combine dry ingredients of dough, stirring to distribute. Create a well in the flour mixture and add warm water (no more than 115° F) and oil.
- Stir vigorously until a sticky dough forms and all flour is incorporated.
- Turn dough out on to a lightly floured surface. Knead by stretching and folding dough back on itself. Continue for about 5 minutes or 60 turns. Dough should become smoother and fully pull away from the surface, easily forming a ball.
- *Alternatively: Process dough in a stand mixer with a dough hook for 5-6 minutes.
- Oil a large bowl (you can use the same one if there’s not too much left in it). Roll dough so that it is covered in oil. Cover with a damp cloth or cling wrap.
- Allow to rise at room temperature until 2 ½ to 3 times the size, about 1 ½ to 2 hours depending on ambient temperature.
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Turn risen dough out on to parchment. Stretch with your fingers to approximately a 9” x 14” rectangle. Cover with a damp cloth or cling wrap and allow to rest for 15-20 minutes.
- Slice lemon into extremely thin rounds, less than 1/8th inch. A mandoline is the best tool for this task, but a very sharp knife also works.
- Uncover the dough. Use your finger to push dimples into the dough about 2” apart.
- Top with thinly sliced lemon, sprinkle with rosemary and flaky salt.
- Bake for 12 minutes at 425° F. Reduce heat to 400° F and bake for a further 9-10 minutes until beginning to brown on top.
- Remove from oven and allow to cool for at least 20 minutes.
- Dipped in fragrant olive oil
- Spread with goat cheese
- With tomato or broth-based soup
- As part of a grazing table or antipasto platter