Lemon Focaccia
A golden, olive oil–rich focaccia topped with fresh rosemary, thin lemon slices, and coarse sea salt.
Servings: 12 servings
Ingredients
- 2 ¼ teaspoons active dry yeast 1 packet
- 4 tablespoons extra-virgin olive oil plus more for lining and drizzling
- 3 cups unbleached all-purpose flour plus more for kneading
- 1 cup whole wheat flour
- 2 teaspoons salt
- 2-4 sprigs fresh rosemary
- 2 lemons washed and very thinly sliced into rounds
- Coarse sea salt
Instructions
- In a medium bowl, dissolve yeast with 1/2 cup lukewarm water; let stand 5 minutes until foamy. Stir in 1 1/4 cups lukewarm water and 2 tablespoons olive oil.
- In a large bowl or stand mixer, combine flours and salt. Add yeast mixture and mix until just combined.
- Knead on a lightly floured surface about 5 minutes until smooth, or knead with a dough hook 3–4 minutes until dough pulls away from the sides.
- Shape into a ball and place in a bowl with 2 tablespoons of olive oil. Turn to coat, cover, and let rise about 1 hour until doubled.
- Brush an 11-by-17 inch baking sheet (or 4 8-inch pans) with olive oil. Press dough evenly into the pan. Cover and let rise 30–45 minutes until puffy.
- Preheat the oven to 450°F. Dimple dough, drizzle with olive oil, and sprinkle with rosemary. Top with lemon slices and coarse sea salt. Drizzle with more olive oil.
- Bake for 20–30 minutes until golden brown. Remove, drizzle lightly with olive oil, cool slightly, and slice.
Notes
- Yield: 1 large loaf or 4 smaller rounds
- Flavor Tip: Slice lemons very thin for the best texture.
- Technique: Slightly sticky dough is correct—avoid adding too much flour.
- Storage: Store airtight up to 2 days or freeze up to 1 month.
Nutrition
Calories: 196kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 389mg | Potassium: 100mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 2mg