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Lemon Herb Focaccia

This easy lemon herb focaccia is soft, fluffy and full of bright citrus flavor thanks to a topping of thinly sliced lemon wheels.

Course Appetizer, Snack
Cuisine Italian
Keyword appetizers for sharing, baked, bread
Prep Time 30 minutes
Cook Time 30 minutes
Resting 3 hours
Servings 12
Calories 230 kcal

Ingredients

For the dough:

  • 1 1/2 cups warm water between 100-110°F
  • 1 1/2 teaspoons granulated sugar
  • 1 tablespoon instant or active dry yeast
  • 1/4 cup extra virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 3 1/2-4 cups all-purpose flour or bread flour spoon & leveled

For the toppings:

  • 5 tablespoons extra virgin olive oil divided
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped rosemary
  • 1-2 lemons very thinly sliced

Instructions

  1. Whisk half of the water, sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook. Cover and allow to rest for about 5 minutes, or until mixture becomes foamy.
  2. Add the remaining water, olive oil, salt, and 1 cup flour. Beat on low speed until mixed, then add 2 and 1/2 cups (325g) more flour. Beat on low speed for about 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Turn the dough out onto a lightly floured surface and knead the dough for 3-4 minutes. If the dough is still too sticky, add more flour 1 Tablespoon at a time until the dough does not stick to your fingers when kneading and the dough bounces back slowly when poked.
  3. Lightly grease a large bowl with a teaspoon of olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until doubled in size.
  4. Generously grease the bottom and sides of a 9x13 inch baking pan with 2 tablespoons of olive oil.
  5. When the dough is ready, punch it down to release any air bubbles. Place in the oiled baking pan, then stretch and flatten the dough to fit the pan. Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 1 day.
  6. Preheat oven to 425°F. Remove the dough from the refrigerator and let it sit, covered, at room temperature, as the oven preheats.
  7. Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and spread it evenly all over the top. Sprinkle with herbs and flaky sea salt. Top with lemon slices.
  8. Bake for about 30 minutes or until lightly browned on top. If desired, broil on high for the last couple of minutes to really brown the top, but keep a close eye so that it does not burn.