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Lemon, rosemary and parmesan focaccia
Lemon, rosemary and parmesan focaccia
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Make aromatic lemon rosemary garlic bread at home.
Ingredients:
  • 2 tsp (1 sachet/7g) dried yeast
  • 7.50 gm caster sugar
  • 450g plain flour
  • 2.40 gm salt
  • 80ml olive oil
  • 2 small lemons, thinly sliced
  • 20.00 ml cornmeal (polenta)
  • 40g parmesan
  • 1 garlic clove, thinly sliced
  • 8 small rosemary sprigs
  • 2.40 gm sea salt flakes
Instructions:
  • In a bowl, mix the yeast, 1 teaspoon of sugar, and 1 1/4 cups (310ml) warm water. Let it sit for 5 minutes until it becomes foamy.
  • In a large bowl, combine flour and salt, making a well in the center. Add the yeast mixture and ¼ cup (60ml) oil, stirring to combine. Transfer the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
  • Transfer the dough to a bowl coated with a thin layer of oil. Cover it with plastic wrap and let it rise in a warm, draft-free spot for about an hour or until it doubles in size.
  • Preheat oven to 220C. Grease a medium frying pan and heat over high heat. Sprinkle sliced lemon with 1/2 teaspoon of remaining sugar. Cook each side for 1 minute or until caramelised.
  • Prepare a baking tray by lining it with baking paper. Deflate the dough with your fist and transfer it to a lightly floured surface to knead until it springs back. Roll out the dough into a 20cm x 30cm rectangle. Spread polenta evenly on the tray. Transfer the dough onto the tray and create dimples using a wooden spoon. Sprinkle with parmesan, then arrange lemon, garlic, and rosemary on top. Finish by drizzling with remaining oil and sprinkling with salt.
  • Bake for 20 minutes or until beautifully golden brown, then slice and serve.

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