This Rosemary Lemon Focaccia is a delightful twist on the classic Italian bread. The infusion of fresh rosemary and zesty lemon makes it an aromatic, flavorful treat that pairs perfectly with almost any meal. Whether you’re a seasoned baker or a beginner, this recipe is your ticket to bakery-level goodness at home.
All-purpose flour forms the base of our focaccia, providing structure. The warm water helps activate the yeast, ensuring a good rise. Speaking of which, active dry yeast is the magic ingredient that gives the focaccia its fluffy texture. Olive oil adds richness and helps create that desirable crumb. The sea salt enhances flavor, while the fresh rosemary and lemon zest add a fragrant, citrusy note that sets this bread apart. A final drizzle of olive oil and sprinkle of sea salt flakes before baking gives it that perfect finish.
Rosemary Lemon Focaccia is incredibly versatile. Enjoy it as a side to a hearty soup or stew, or use it to make a gourmet sandwich with your favorite deli meats and cheeses. It's also fantastic served with a selection of dips and spreads for a casual appetizer or snack.
Start by dissolving the active dry yeast in warm water in a large bowl. Let it sit for about 5 minutes until it's frothy—this step is crucial because it tells you the yeast is alive and ready to do its job. Once frothy, mix in the olive oil, sea salt, lemon juice, and lemon zest. This flavorful mixture is where the magic begins.
Gradually add the all-purpose flour to the liquid mixture, stirring until a sticky dough forms. Don’t worry if it's a bit messy; that's part of the fun! Knead the dough on a floured surface for about 10 minutes. You’ll know it’s ready when it becomes smooth and elastic.
Place the dough into a greased bowl, cover it with a damp towel, and let it rise for an hour in a warm spot. This step is where patience pays off—allowing the dough to double in size ensures a fluffy focaccia.
Preheat your oven to 400°F (200°C). Once the dough has risen, gently deflate it and stretch it onto a greased baking sheet. Use your fingers to make those classic dimples in the dough, which will help hold the olive oil and toppings. Drizzle with olive oil, sprinkle with fresh rosemary and sea salt flakes, then bake for 20 minutes or until golden brown.
Let the focaccia cool slightly before slicing. This wait can be tough because it smells amazing, but it helps the bread set properly.
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