Crispy on the outside, fluffy on the inside, this Lemon Rosemary Focaccia bread is full of flavors, super easy to make, and addictive. Great for pizza, sandwiches & more!
And so it begins! I’ve finally joined the bread wagon.
With summer weather here, I’ve been enjoying lemon on a daily basis, including this Lemon Rosemary Focaccia. And I have no problem with that because this. is. yummy.
But first, tell me what’s your favorite thing to do with rosemary? Or your favorite herbs?
Aside from basil, thyme, parsley, ahhh…scratch all those because I love cooking with fresh herbs. Cooking with fresh herbs always brings a unique fragrance and flavor to each dish. Hence, I still enjoy cooking with fresh ingredients, including yeast.
Is focaccia bread hard to make?
It’s not. In fact, focaccia is very easy to make; however, every recipe can give you a different result and for that reason, the bread can turn out dry or too heavy. The best focaccia I had was when I visited Italy – so light, olive-oily, and salty.
What do you eat focaccia bread with?
I like mine with a touch of olive oil and balsamic vinegar, spread with goat cheese, caramelized onions, or Avocado-Cilantro Dressing. And it’s also great with a salad or tomato soup, too.
What is the best way to store focaccia bread?
Sadly, it can only last for two days when covered in plastic wrap and at room temperature. However, you can freeze it. To freeze focaccia, cut it in pieces and wrap each piece in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 1 month.
Lemon Rosemary Focaccia
Ingredients
- 2 cups 240 gram all-purpose flour
- 1/2 cup 55 gram whole wheat flour
- 2 1/4 teaspoon 7 gram active dry yeast
- 1 teaspoon 6 gram sea salt
- 1 1/2 tablespoon 6 gram fresh rosemary, coarsely chopped
- 3/4 cup + 2 tablespoons 200 ml lukewarm water
- 1/4 cup 60 ml olive oil
Topping:
- 1 medium 100 gram Meyer lemon
- 1/2 teaspoon 2 gram flaky salt such as Maldon
- 1 teaspoon 1 gram fresh rosemary
Instructions
- In a large bowl, combine dry ingredients of dough, stirring to distribute. Create a well in the flour mixture and add warm water (no more than 115F) and oil. Stir vigorously until a sticky dough forms and all flour is incorporated.
- Turn dough out on a lightly floured surface. Knead by stretching and folding the dough back on itself. Continue for about 5 minutes of 60 turns. The dough should become smoother and fully pull away from the surface, easily forming a ball. Alternatively, you can process the dough in a stand mixer with a dough hook for 5-6 minutes.
- Oil a large bowl. Roll the dough in the bowl so that it is covered in oil. Cover with a damp cloth or cling wrap. Allow the dough to rise at room temperature until 2.5 or 3 times the size, about 1.5 to 2 hours depending on the ambient temperature.
- Line a baking sheet with parchment paper.
- Turn risen dough out on a parchment paper. Stretch with your fingers to approximately 9″x14″ rectangle. Cover with a damp cloth or cling wrap and allow to rest for 15-20 minutes.
- Slice lemon into extremely thin rounds, less than 1/8 inch. You can use a mandoline or a very sharp knife.
- Preheat the oven to 425F.
- Uncover the dough. Use your finger to push dimples into the dough about 2″ apart.
- Top with thinly sliced lemon, sprinkle with rosemary and flaky salt.
- Bake for 12 minutes at 425F. Reduce the heat to 400F and bake for another 9-10 minutes until the top begins to brown. Remove from oven and allow to cool for at least 20 minutes.
Estelle Forrest says
I’m so into lemon right now. I love this and cant wait to try it.
Alexandra says
I have a meyer lemon tree, and always look for new ways to use them. This lovely focaccia was a real treat and so enjoyable!
Sue says
All the best flavors in a focaccia bread!
Kathryn Donangelo says
SO easy and perfect for any meal! Can’t wait to make again!
Jas @ All that's Jas says
Love the combination of lemon and rosemary in this focaccia! Homemade is the best!
Emily says
The addition of lemon to this bread took it to a whole new level. Great recipe!
Chef Dennis says
This Lemon Rosemary Focaccia bread looks sooo delicious in every bite! My wife will love this.
Marina says
I love focaccia especially with rosemary, thanks for sharing this great recipe
Amy says
Delicious! Perfect for when I have dinner parties!
Debra says
Lemon, rosemary and sea salt….a winning combo.
Cornelia says
the focaccia bread can be a biggest treat for the Sunday brunch with my family. I have some lemon trees in my cottage an I always think of it to utilize them in a new way except of lemon pickle. an you did best. I’m a lemon person so you hit me hard thanks for sharing the good post.
hevan says
This is so amazing reading for me about lemon rosemary. I really love this recipe. Thank you for sharing this wonderful article.
Nancy says
I will definitely enjoy this LEMON ROSEMARY FOCACCIA Recipe over dinner! This looks really delicious and satisfying. My wife will love this too. Thanks for sharing.