Monday, April 29, 2013

Focaccia al Limone, Pecorino Romano e Rosmarino (Lemon and Rosemary Focaccia)

  • 2 cups unbleached, all-purpose flour
  • ¾ cup water
  • 1 teaspoons salt
  • 1 envelope active dry yeast
  • ¼ cup extra virgin olive oil plus extra for the pan
  • 2 tablespoon rosemary 
  • 2 lemons thinly sliced (with a mandolin)
  • 1 cup Pecorino Romano thinly sliced
Yield: 1/4 sheet pan ( (9.5 x 13 x 1 inches)

Warm 1/3 cup of water to 110 F. Dissolve the dry yeast into the water and let it rest for 5 minutes.
Add the rest of the water (cold) and the flour, and mix until the dough comes together.
Add salt and 1/4 cup olive oil and continue kneading until the dough becomes elastic (approximately 15 minutes in a Kitchen Aid with hook attachment and 30 minutes kneading by hand). Put the dough into a lightly oiled bowl, cover with plastic wrap and allow to rest until it doubles it size (approximately 2 hours). Oil the baking sheet pan generously with olive oil. Scrape the dough out of the bowl and place it on the sheet pan. Pat and press the dough into the baking sheet. If the dough resists, wait a few minutes and continue. With a fingertip, make impressions in the dough at 2-inch intervals. Cover the dough with Pecorino Romano and lemon slices. Sprinkle all over the top with rosemary. Add extra salt and olive oil to taste.
Allow the dough to rise again until doubled in bulk, about 30 - 45 minutes. 
Bake at 450 F for 30 minutes.
Transfer the bread to a cooling rack before serving.


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