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Lemon, Rosemary, and Parmesan Focaccia

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This lemon, rosemary, and Parmesan focaccia is a flavorful, aromatic bread with a golden crust and soft, fluffy interior. Infused with zesty lemon, fragrant rosemary, and nutty Parmesan, it’s perfect as a side for soups, salads, or as a standalone snack.

Ingredients

Units Scale
  • 3 1/2 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 1/4 cups warm water (about 110°F/45°C)
  • 1/4 cup olive oil (plus extra for greasing and drizzling)
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped (plus extra for topping)
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese (plus extra for topping)
  • Coarse sea salt (for sprinkling)

Instructions

  1. Activate the Yeast:
    • In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
  2. Mix the Dough:
    • In a large mixing bowl, combine flour and salt. Add the yeast mixture, olive oil, rosemary, lemon zest, and Parmesan cheese. Mix until a dough forms.
  3. Knead the Dough:
    • Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
  4. Let the Dough Rise:
    • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
  5. Prepare the Pan:
    • Grease a 9×13-inch baking pan or line it with parchment paper. Punch down the dough and press it into the prepared pan.
  6. Add Toppings:
    • Drizzle the dough generously with olive oil. Use your fingers to dimple the surface. Sprinkle with additional rosemary, Parmesan cheese, coarse sea salt, and extra lemon zest if desired.
  7. Second Rise:
    • Cover the pan and let the dough rise for another 20–30 minutes while preheating your oven to 400°F (200°C).
  8. Bake the Focaccia:
    • Bake for 20–25 minutes, or until golden brown and crisp on top.
  9. Cool and Serve:
    • Let the focaccia cool slightly before slicing. Serve warm or at room temperature with olive oil for dipping.

Notes

  • For extra flavor, add thinly sliced lemon rounds on top before baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat before serving.
  • Use a mix of fresh and dried rosemary if fresh isn’t fully available.

 

Find it online: https://recipe.ukfinda.com/lemon-rosemary-and-parmesan-focaccia/