Lemon Focaccia Recipes

LEMON FOCACCIA

Steps:

• In a large bowl, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.
• Add remaining 2 1/2 cups flour and salt; mix until well combined. Turn dough out onto a lightly floured work surface; knead until wet and tacky, but not sticky, 8 to 10 minutes. Transfer to a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, 3 1/2 to 4 hours.
• Oil a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.
• Preheat oven to 500 degrees. Cover dough with Pecorino Pepato and lemon slices and sprinkle with rosemary leaves and salt; drizzle with extra-virgin olive oil. Transfer to oven and bake for 15 minutes. Rotate baking sheet, and continue baking until lemons and crust are golden brown, about 15 minutes more.
• Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.

LEMON AND BASIL EGGS OVER FOCCACIA

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.
• Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.
• Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.
• Cut the baked foccacia into 6 to 8 pieces and serve immediately.

POTATO, SAGE AND LEMON ZEST FOCACCIA

Steps:

• Heat oven to 450 degrees. Place a small skillet over medium heat and add olive oil. Add garlic and cook until caramelized and golden brown, 2 to 6 minutes. Remove from heat and cool. Using a mandolin or knife, thinly slice potato. Toss with 1 tablespoon garlic oil (reserve remaining oil and garlic), sage, lemon zest, salt and pepper. Pour remaining garlic oil into bottom of a 9-inch cake pan.
• Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Chop garlic cloves and press into dough. Layer potato-sage mixture on top. Bake until potatoes and focaccia are golden brown, 30 to 35 minutes.

LEMON PEPPER FOCACCIA

Steps:

• Mix all bread ingredients together in a large mixing bowl and knead for 10 minutes.
• Allow to rest uncovered for 10 minutes.
• Roll out dough on a floured board or between two sheets of parchment paper, to a 14-inch circle of ½ inch thickness.
• Place the dough on an oiled baking sheet, or pizza pan, and brush heavily with olive oil.
• Evenly powder with the chopped rosemary and pepper.
• Place lemon slices evenly over bread in a design.
• Cover with a cloth and allow to rise 20 to 25 minutes in a warm area.
• Preheat oven to 425 degrees.
• To get the olive oil to stay in place, make light indentations in the bread with your fingers.
• Bake at 425 decrees 15 to 20 minutes or until golden brown.
• Remove from the oven and brush with more olive oil.
• Sprinkle with Parmesan cheese.

LEMON HONEY THYME FOCACCIA

Steps:

• With all ingredients at room temperature, place in bread machine except the 1/3 cup honey. Program for Dough and start. After the final cycle, remove the dough to a lightly floured work surface.
• Use your hands to pat the dough into a 10-inch disk and place it on an oiled pizza pan or baking sheet. Allow the dough to rise 30 minutes and then use your finger to gently poke a dozen slight indentations around the top of it.
• Preheat the oven to 400F with the rack in the center position. Bake the focaccia for 12 minutes at 400F, then lower the temperature to 375°F Remove the focaccia and quickly drizzle the honey over the top:it should collect in the holes as well as drip over the entire surface. Continue baking an additional 12 - 14 minutes. If the top is getting too brown, cover it with a tent of foil (so as not to disturb the honey). Cut the focaccia into wedges and serve hot, warm, or at room temperature with a dish of additional honey for dipping.

LEMON-THYME FOCACCIA ROLLS

Steps:

• Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
• Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
• Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.

LEMON RASPBERRY CORNMEAL CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
• Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
• Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
• Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
• Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
• Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
• Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
• While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
• Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.