Rosemary Lemon Focaccia

Delight in this aromatic Rosemary Lemon Focaccia, a modern twist on the classic Italian bread with zesty lemon and fresh rosemary. Perfect for gatherings and cozy dinners, this focaccia recipe combines freshness and tradition, making it an ideal choice for bread lovers seeking something unique.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 8

Ingredients

4 cups all-purpose flour

1 1/2 cups warm water (110°F)

1 packet (0.25 oz) active dry yeast

1/4 cup olive oil

2 teaspoons sea salt

1 tablespoon fresh rosemary, chopped

1 tablespoon lemon zest

2 tablespoons lemon juice

1 tablespoon sea salt flakes (for topping)

1 tablespoon olive oil (for drizzling)

Instructions

1. In a large bowl, dissolve yeast in warm water and let it sit until frothy, about 5 minutes.

2. Stir in olive oil, sea salt, lemon juice, and zest.

3. Gradually add flour, mixing until a sticky dough forms.

4. Knead the dough on a floured surface for about 10 minutes until smooth.

5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm area for 1 hour or until doubled in size.

6. Preheat the oven to 400°F (200°C).

7. Gently deflate the dough and stretch it onto a greased baking sheet, creating dimples with your fingers.

8. Drizzle with olive oil and sprinkle with chopped rosemary and sea salt flakes.

9. Bake for 20 minutes or until golden brown.

10. Let cool slightly before slicing and serving.

Storage

Store in an airtight container at room temperature for up to 2 days.

Reheating

Reheat in a 350°F oven for 5-7 minutes or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.