Meyer Lemon and Rosemary Focaccia
The View From the Great Island
Meyer Lemon and Rosemary Focaccia Bread is a quick and easy no knead yeast bread that's ready in about an hour. This classic Italian crusty bread makes the most fabulous appetizer ever!
- 2 cups warm water (105-110F)
- 2 tsp yeast
- 2 tsp table salt
- 4 cups bread flour
- olive oil ((divided))
- fresh rosemary leaves
- 2 meyer lemons, sliced paper thin, seeds removed
- kosher or sea salt for sprinkling over the top
- Set oven to 425F
- Put the yeast in a large mixing bowl and pour in the warm water.
- Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
- Add the remaining 2 cups of flour and mix well. (The dough will still be a bit sticky)
- Cover and let rise for 40 minutes in a warm place.
- Press out the dough on a well oiled baking sheet. Using your fingers, ease it into a rectangle, approximately 9x13, give or take.
- Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don't skimp; this will result in great flavor after the bread is baked.
- Arrange the lemon slices across the top, then scatter the rosemary leaves. Sprinkle with coarse salt.
- Bake for 18-20 minutes until lightly golden.
- The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor and give it visual appeal.
View the recipe instructions at The View From the Great Island