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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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 Ingredients:
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:
1. Mix all bread ingredients together in a large mixing bowl and knead for 10 minutes.
2. Allow to rest uncovered for 10 minutes.
3. Roll out dough on a floured board or between two sheets of parchment paper, to a 14-inch circle of 1/2 inch thickness.
4. Place the dough on an oiled baking sheet, or pizza pan, and brush heavily with olive oil.
5. Evenly powder with the chopped rosemary and pepper.
6. Place lemon slices evenly over bread in a design.
7. Cover with a cloth and allow to rise 20 to 25 minutes in a warm area.
8. Preheat oven to 425 degrees.
9. To get the olive oil to stay in place, make light indentations in the bread with your fingers.
10. Bake at 425 decrees 15 to 20 minutes or until golden brown.
11. Remove from the oven and brush with more olive oil.
12. Sprinkle with Parmesan cheese.
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