Meyer Lemon and Rosemary Focaccia
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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resting
40 mins
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Total Time
1 hr 10 mins
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Servings
12 servings
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Calories
157 kcal
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Course
Bread
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Cuisine
Mediterranean
Meyer Lemon and Rosemary Focaccia
Description
The focaccia begins by activating yeast in warm water, then combining it with bread flour and salt to form a soft and sticky dough. After a rise, the dough is pressed into an oiled baking sheet, creating a rough rectangle shape. Olive oil is applied liberally, especially into the characteristic dimples made by the fingers, trapping flavor and moisture as it bakes. Thinly sliced Meyer lemons, with seeds removed, are arranged on top along with fresh rosemary leaves, infusing the bread with bright citrus and herbal aromas.
Baked at a high temperature until lightly golden, the rosemary crisps slightly, complementing the tender crumb. Coarse or kosher salt sprinkled on top adds texture and enhances the flavors. The final result is a focaccia that balances citrus brightness, herbaceous depth, and a savory seasoning, perfect as a snack or accompaniment to meals.
Ingredients
- 2 cups water warm, 105-110F
- 2 tsp yeast
- 2 tsp table salt
- 4 cups bread flour
- olive oil
- rosemary fresh leaves
- 2 meyer lemons sliced paper thin, seeds removed
- kosher salt or sea salt, for sprinkling over the top
Instructions
- Preheat your oven to 425F
- Put the yeast in a large mixing bowl and pour in the warm water.
- Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
- Add the remaining 2 cups of flour and mix well. (The dough will still be a bit sticky)
- Cover and let rise for 40 minutes to an hour in a warm place.
- Press out the dough on a well oiled baking sheet. Using your fingers, ease it into a rectangle, approximately 9x13, give or take. Note: you can line your pan with parchment paper or a silpat mat if you like.
- Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don't skimp; this will result in great flavor after the bread is baked.
- Arrange the lemon slices across the top, then scatter the rosemary leaves. Sprinkle with coarse salt.
- Bake for 18-25 minutes until lightly golden.
- The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor and give it visual appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 389mg | 16% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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