Ingredients for Lemon Pepper Focaccia
- Bread Flour
- Dry Yeast
- Water
- Salt
- Virgin Olive Oil
- Fresh Rosemary
- Lemon
- Fresh Ground Black Pepper
- 1/4 cup grated Parmesan cheese
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How to Make Lemon Pepper Focaccia
- In a large mixing bowl, combine 1 cup warm water (105-115°F), 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5 minutes until foamy.
- Add 3 cups all-purpose flour, 1 teaspoon salt, 2 tablespoons olive oil to the yeast mixture.
- Knead the dough for 10 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 425°F (220°C). Lightly oil a 14-inch baking sheet or pizza pan.
- Punch down the dough and roll it out to a 14-inch circle, about 1-inch thick. Transfer to the prepared baking sheet.
- Brush the dough generously with olive oil, ensuring full coverage.
- Evenly sprinkle 1 tablespoon chopped fresh rosemary and 1 teaspoon black pepper over the dough.
- Arrange thin lemon slices evenly over the bread in a decorative pattern. (Optional: Omit lemon slices if preferred).
- Using your fingers, create light indentations across the surface of the dough. This helps the oil stay in place during baking.
- Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 20-25 minutes.
- Bake for 15-20 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and immediately brush with 1 tablespoon additional olive oil.
- Sprinkle generously with 1/4 cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
10g
Carbs
6g
