Lemon Rosemary Focaccia

This fresh bread is comforting and light! The notes of lemon lighten every bite and perfectly accompany the freshness of rosemary! Serve this warm alongside roasted vegetables, grilled fish, or even by itself with a glass of rosé!

Ingredients

1 1/3 cup warm water (~110°F)

2 tsps sugar

1 package active-dry yeast

3 1/2 cups all purpose flour

1/4 cup extra virgin olive oil, plus more for drizzling

2 tsps sea salt, plus extra for garnish

2 sprigs fresh rosemary (1 sprig chopped into pieces)

2 lemons

Instructions

1.Begin by adding warm water (~ 110°F) and sugar to a bowl and quickly stir to combine. Let the mixture sit for 5-10 minutes until the yeast foams. (Can be combined in a stand mixer with dough attachment.)

Knead the dough. (can be done by hand or in the mixer)

2. (Knead by Hand) Gradually stir in flour, olive oil, chopped rosemary, and salt until a loose dough begins to form. Turn the loose dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky.

2. (In Stand Mixer) Set mixer to low speed, and gradually add flour, olive oil, chopped rosemary, and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is sticking to the sides of the bowl, slowly add in an extra 1/4 cup flour while the dough mixes.)

3. Remove dough from the mixing bowl or floured surface, and use your hands to shape it into a ball. Grease a mixing bowl with olive oil, and place the dough ball in the bowl and cover it with a damp towel. Place the bowl in a warm location for 45-60 minutes, or until the dough has nearly doubled in size.

4. Preheat oven to 400F. Turn the dough back onto a floured surface, and roll it out into a large circle or rectangle about 1/2-inch thick. Cover the dough with the damp towel, and let the dough continue to rise for another 20 minutes.

5. Transfer the dough to a large parchment line baking sheet. Use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough. Thinly slice 1 lemon into lemon wheels and cut in half. Place lemon halves over the bread and sprinkle evenly and generously with the fresh rosemary and sea salt.

6. Bake for 20 minutes, or until the dough is slightly golden and cooked through. Squeeze juice from the additional lemon all over the bread and lightly drizzle with more olive oil! Enjoy!