Rosemary Lemon and Pepper Focaccia
Elevate your bread-baking game with this irresistible Rosemary Lemon and Pepper Focaccia, a fragrant and flavorful twist on the classic Italian favorite. Infused with the earthy aroma of fresh rosemary, the bright zestiness of lemon, and a subtle kick of freshly cracked black pepper, this focaccia boasts a golden, crispy crust and a tender, airy interior. Perfectly seasoned with sea salt flakes and drizzled with olive oil, every bite is a balance of savory and citrusy perfection. Whether served as a standalone snack, paired with soups and salads, or used as a base for gourmet sandwiches, this easy-to-make focaccia is a delightful crowd-pleaser. Ready in just 45 minutes of active prep and baking, this recipe is ideal for both beginner bakers and seasoned pros looking to impress with a rustic yet sophisticated treat.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 1 teaspoon Granulated sugar
- 2 teaspoons Salt
- 60 milliliters Olive oil
- 2 tablespoons Fresh rosemary
- 1 tablespoon Lemon zest
- 1 teaspoon Freshly cracked black pepper
- 1 teaspoon Sea salt flakes
Instructions
In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until frothy.
Add the all-purpose flour, salt, and 2 tablespoons of olive oil into the yeast mixture. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Lightly oil a large bowl with olive oil. Place the dough in the bowl, cover it with a damp towel or plastic wrap, and allow it to rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 220°C (425°F). Grease a 9x13-inch baking pan with 2 tablespoons of olive oil, making sure the oil coats the bottom and sides evenly.
Punch down the risen dough and transfer it to the prepared pan. Gently stretch and press the dough to fit the pan, creating dimples with your fingertips as you go.
Drizzle the remaining olive oil over the top of the dough. Sprinkle the surface with fresh rosemary, lemon zest, cracked black pepper, and sea salt flakes.
Let the dough rest in the pan for 20 minutes to rise slightly while the oven finishes preheating.
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and crispy on top.
Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5845 mg | 254% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 6.1 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
