Lemon, rosemary and parmesan focaccia
This Lemon, Rosemary, and Parmesan Focaccia combines zesty lemons, fragrant rosemary, and rich parmesan for a unique twist on the classic Italian flatbread. Baked to a golden brown, it's perfect as a snack, appetizer, or side dish.
Cook time 25 min
Prep time 90 min
Ingredients:
1 tsp yeast1 tsp sugar
3 cups all-purpose white wheat flour
1 tsp salt
1/3 cup olive oil
2 lemons
1 tbsp cornmeal
1/2 cup grated parmesan cheese
2 garlic cloves
1 tbsp rosemary
Lemon, rosemary, and parmesan focaccia is a delightful twist on the traditional Italian flatbread. Combining the tangy zest of lemons, the aromatic hint of rosemary, and the savory touch of parmesan cheese, this recipe promises a delicious and fragrant experience. Perfect as a snack, appetizer, or accompaniment to any meal, this focaccia will surely impress your taste buds and guests alike.
Instructions:
- In a large mixing bowl, combine 3 cups of flour and 1 tsp of salt.
- Create a well in the center and pour in the yeast mixture and 1/3 cup of olive oil.
- Mix until a rough dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- If the dough is too sticky, add a little more flour.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1-1.5 hours or until doubled in size.
- Thinly slice the zested lemons, making sure to remove any seeds.
- Mince the garlic and chop the rosemary.
- Once risen, punch down the dough and transfer it to a baking sheet sprinkled with 1 tbsp of cornmeal to prevent sticking.
- Spread the dough out into a rectangular shape (about 1/2 inch thick).
- Cover the shaped dough with a damp cloth and let it rise again for about 30 minutes.
- Preheat your oven to 425°F (220°C).
- After the second rise, use your fingers to make dimples all over the surface of the dough.
- Arrange the lemon slices evenly over the dough, pressing them gently.
- Sprinkle the minced garlic, chopped rosemary, and grated parmesan evenly over the dough.
- Drizzle a bit of olive oil over the toppings.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.
- Allow the focaccia to cool slightly on a wire rack before slicing.
- Serve warm or at room temperature.
With its inviting aroma and harmonious blend of flavors, lemon, rosemary, and parmesan focaccia is a versatile bread that's easy to make and perfect for any occasion. Whether enjoyed on its own, served alongside a meal, or used for sandwiches, this focaccia is sure to become a favorite in your recipe repertoire. Don’t forget to share and enjoy it with your loved ones!
Lemon, rosemary and parmesan focaccia FAQ:
Bake the focaccia in a preheated oven at 425°F (220°C) for 20-25 minutes, or until it turns golden brown and the edges are crisp.
The focaccia is done when it is golden brown on top and sounds hollow when tapped on the bottom. Additionally, the edges should be crisp.
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You may need to adjust the water content as whole wheat flour absorbs more liquid.
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Yes, you can use dried rosemary in place of fresh. Use about 1 teaspoon of dried rosemary, as it is more potent than fresh.
Cooking Tips:
- Proper yeast activation: Ensure your yeast is fresh and properly activated. Dissolve the yeast and sugar in warm water (around 110°F/45°C). Allow it to sit for about 5-10 minutes until it becomes frothy.
- Dough kneading: Knead the dough until it’s smooth and elastic, about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook. This ensures a good rise and texture.
- Rising environment: Let the dough rise in a warm, draft-free environment. If your kitchen is cold, you can place the dough in the oven with just the light turned on or on top of a warm appliance.
- Use good quality olive oil: A good quality olive oil enhances the flavor of the focaccia. Be generous with the olive oil when preparing the dough and drizzling over the top before baking.
- Evenly spread toppings: Ensure the lemon zest, chopped rosemary, minced garlic, and grated parmesan cheese are evenly distributed across the dough surface for consistent flavor in every bite.
- Pre-baking preparation: Just before baking, make dimples over the surface of the dough using your fingers. This helps to create the characteristic focaccia texture and prevents large air bubbles from forming.
- Monitor baking time: Bake the focaccia until it’s golden brown, typically around 20-25 minutes, but keep an eye on it as oven temperatures can vary. The bread should sound hollow when tapped.
Nutrition Facts
8 ServingsCalories 210kcal
Protein 8g
Carbohydrates 40g
Fiber 2.42g
Sugar 1.47g
Fat 12g
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