Recipe by Vic1
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
Top Review by Lizzie-Babette
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!
- 1 1⁄2 cups bread flour
- 1⁄4 ounce dry yeast
- 3⁄4 cup water
- 1 pinch salt
- 1⁄2 cup virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1⁄2 lemon, thinly sliced and de-seeded
- fresh ground black pepper
- 1 tablespoon grated parmesan cheese (I use more)
Directions See How It's Made
- 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.