Rosemary Lemon Zest Focaccia

🕒 Prep: 30 min
🔥 Cook: 25 min
🍽 Serves: 12
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Rosemary Lemon Zest Focaccia is a delightful twist on classic Italian bread, bringing together aromatic rosemary and zesty lemon for a refreshing flavor. Perfect for picnics or a cozy dinner, this focaccia will elevate any meal with its fragrant and fluffy texture.

Ingredients for Rosemary Lemon Zest Focaccia

All-purpose flour forms the backbone of our focaccia, providing structure and chewiness. Active dry yeast is the leavening agent that helps the dough rise, creating that airy texture. Warm water activates the yeast, while the sugar gives it a little nudge to start bubbling. Olive oil not only adds flavor but also keeps the bread moist and tender. Salt is essential for flavor, ensuring our focaccia isn't bland. Fresh rosemary brings an earthy aroma, and lemon zest adds a pop of citrusy brightness. Finally, coarse sea salt on top enhances the overall taste with delightful bursts of saltiness.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in a slightly warmed oven (turned off) to help it along.
  • Don't skip the dimpling step — it's crucial for texture and flavor distribution.
  • For extra crunch, add more sea salt just before baking.

Serving Suggestions

This focaccia pairs beautifully with a hearty bowl of soup or a fresh salad. It's also fantastic alongside a cheese and charcuterie board, or simply dipped in a mix of olive oil and balsamic vinegar for a delightful appetizer.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, but use half the amount as dried herbs are more potent.
How do I store leftover focaccia?
Wrap it tightly in plastic wrap and keep it at room temperature for up to two days, or freeze for longer storage.
Can I make this gluten-free?
You can try using a gluten-free flour blend, but results may vary.

Rosemary Lemon Zest Focaccia Recipe Walkthrough

Start by dissolving the sugar in the warm water in a large bowl. Sprinkle the yeast over the top and let it sit for about 5 minutes. You're looking for a frothy surface, which means the yeast is alive and kicking.

Next, add the flour, salt, and half of the olive oil to the yeast mixture. Stir it all together until a dough forms. This part might get a little messy, but that's part of the fun!

Once your dough is combined, transfer it to a floured surface and knead it for about 10 minutes. You'll know it's ready when it's smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour. It should double in size.

As your dough is rising, preheat your oven to 450°F (232°C). After the dough has risen, punch it down gently to release some of the air. Place it on a greased baking sheet and stretch it into a rectangle about 1/2 inch thick.

Drizzle the remaining olive oil over the dough, then sprinkle it with the rosemary, lemon zest, and coarse sea salt. Use your fingers to make dimples all over the surface of the dough. This helps create those lovely pockets where the oil can pool and add flavor.

Bake for 20-25 minutes or until the focaccia is golden brown. Let it cool slightly before slicing and serving. Enjoy the fruits of your labor!

Why You'll Love This Recipe

  • Easy to make with straightforward steps, even for beginners.
  • Infused with fresh, vibrant flavors that stand out.
  • Perfectly crispy on the outside, soft and airy on the inside.
  • Versatile enough to pair with a variety of dishes.

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)

Step-by-step 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.

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