Meyer Lemon Focaccia Recipes
LEMON FOCACCIA
This recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 1 focaccia
Number Of Ingredients 9
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.
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