Lemon and Sea Salt Focaccia
So it was my first time making bread on my own, and Focaccia at that. It’s sort of a relaxing process, with a lot of time to do other things while the dough is sitting and rising.
I wish you all could be here to smell what this smelt like while cooking. The olive oil, rosemary, and lemon mix smells so summary and is making my mouth water as I’m writing. It seems like there just CAN’T be enough olive oil in this recipe. I think it’s recommended to add olive oil about 5 times throughout the recipe, and I DEFINITELY did that.
I also didn’t use whole-wheat flour which worked out fine for me, probably would be a bit healthier with a little of it though.
The taste of the bread was tangy but also salty. I didn’t love eating the lemon with the bread, but took a tiny little bite and then just took of the rest. Luckily, the lemon flavor ends up soaking into the bread anyways.
“Girl Versus Dough Recipe”, Adapted from “The Kitchen”
Yields: 1 11-by-17 inch loaf or 4 8-inch round loaves
2 1/4 teaspoons (1 packet) active dry yeast
4 tablespoons extra-virgin olive oil, plus more for lining the baking sheet/cake pans and for drizzling
3 cups unbleached all-purpose flour, plus more for kneading
1 cup whole wheat flour
2 teaspoons salt
Leaves of 2-4 branches fresh rosemary
2 lemons, washed and very thinly sliced into rounds
coarse sea salt
In a medium bowl, dissolve yeast with 1/2 cup lukewarm water; let stand 5 minutes until foamy. Add 1 1/4 cups lukewarm water and 2 tablespoons olive oil and stir.
In a large bowl or bowl of a stand mixer, combine flour and salt. Add yeast mixture and stir with a wooden spoon or paddle attachment until just combined. Knead dough on a lightly floured countertop until smooth, about 5 minutes; OR, replace paddle attachment with dough hook and knead in stand mixer on medium, adding just a bit more flour as needed until dough pulls away from the sides of the bowl, about 3-4 minutes. Shape dough into a ball and place in a large bowl with 2 tablespoons olive oil. Roll dough in oil and cover bowl lightly with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
Brush an 11-by-17 inch baking sheet lightly with olive oil (or 4 8-inch round cake pans) and punch down dough. Spread dough with fingers to cover the entire inside bottom of the baking sheet (or divide dough in quarters and spread in cake pans). The dough might resist a bit, but with a little persistence it’ll start to behave. Cover with a cooling rack topped with a damp towel so the towel doesn’t touch the dough (or just cover the cake pans with damp towels) and let rise until puffy, about 30-45 minutes.
Preheat oven to 450 degrees F. Uncover dough and poke lightly with fingertips to create dimples. Drizzle with olive oil and top with fresh rosemary leaves. Top with sliced lemon and sprinkle with sea salt. Drizzle on more olive oil.
Bake bread until golden brown, about 20-30 minutes. Remove from oven and drizzle lightly with olive oil. Let cool slightly before slicing.