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Prep 25 mins
Cook 40 mins
This foccacia comes from a Denver restaurant; unfortunately, I can't remember which one. It has been very popular in our house for some years, and has made for a lot of compliments. My wife takes the lemon off, but likes it anyway
- Mix all bread ingredients together in a large mixing bowl and knead for 10 minutes.
- Allow to rest uncovered for 10 minutes.
- Roll out dough on a floured board or between two sheets of parchment paper, to a 14-inch circle of ½ inch thickness.
- Place the dough on an oiled baking sheet, or pizza pan, and brush heavily with olive oil.
- Evenly powder with the chopped rosemary and pepper.
- Place lemon slices evenly over bread in a design.
- Cover with a cloth and allow to rise 20 to 25 minutes in a warm area.
- Preheat oven to 425 degrees.
- To get the olive oil to stay in place, make light indentations in the bread with your fingers.
- Bake at 425 decrees 15 to 20 minutes or until golden brown.
- Remove from the oven and brush with more olive oil.
- Sprinkle with Parmesan cheese.
I'm rating this 5 stars because it's a quick bread to whip up when you want something satisfyingly delicious, but you don't want to wait hours for the dough to rise. The bread was really delicious. I made the recipe with only one change: I added more fresh ground pepper to the dough before I began kneading it. The lemon slices made for a beautiful presentation, but did make it a bit difficult to slice. Next time, I might trim the lemon slices so that they can be eaten with the bread - the burst of lemon flavor they gave the bread was excellent - very summery flavor. We took this to a friends house, and all of us enjoyed it dipped into extra virgin olive oil or spread with an artichoke & caper tapenade. Couldn't have been more pleased - will probably make it again soon!
Like the wife, I picked off the lemons. We thought that the lemon rind made the bread bitter and that perhaps this might be better made with lemon pepper and rosemary instead of real lemons.