Rosemary Lemon Zest Focaccia

Explore the delightful fusion of rosemary and lemon zest in this unique focaccia recipe, perfect for a refreshing twist on the traditional Italian bread. Ideal for gatherings or as a side dish, this focaccia is a must-try for bread enthusiasts.

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

5 cups all-purpose flour

1 packet active dry yeast (2 1/4 tsp)

2 cups warm water (110°F)

1/4 cup olive oil

2 tsp salt

1 tbsp fresh rosemary (finely chopped)

1 tbsp lemon zest

1 tsp sugar

2 tbsp coarse sea salt (for topping)

Instructions

1. In a large bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it stand for about 5 minutes until frothy.

2. Add flour, salt, and half of the olive oil to the yeast mixture. Stir until a dough forms.

3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.

5. Preheat the oven to 450°F (232°C).

6. Punch down the dough and place it on a greased baking sheet, stretching it into a rectangle about 1/2 inch thick.

7. Drizzle the remaining olive oil over the top, then sprinkle with rosemary, lemon zest, and coarse sea salt.

8. Use your fingers to make dimples in the dough, then bake for 20-25 minutes until golden brown.

9. Let it cool slightly before slicing and serving.

Storage

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

Reheating

Reheat in a preheated oven at 350°F for 5-7 minutes or until warmed through.

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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.