MEYER LEMON FOCACCIA
Yield 8 people
Number Of Ingredients 8
Steps:
- 1. Combine the water and yeast in a bowl, and let sit to allow the yeast to bloom. Add 1 tspn. salt, 1 tbsp. of the sugar, 2 tbsns oil, and flour. Mix until fully blended, then cover and let sit 5 minutes to fully hydrate. Mix for an additional minute or two, until the dough becomes smooth. Grease another bowl and, using a spatula, transfer the dough into the bowl. Cover and let rest for 10 minutes. 2 After the dough has rested, using wet or oiled hands, reach into the bowl under one end of the dough, and pull it gently to fold the dough in half. Repeat with the other three sides of the dough, then flip the whole doughball over. Let rest 10 minutes, then repeat 2-3 more times. After the last folding, cover the bowl, and refrigerate overnight, or up to two days. 3 About 1 1/2 - 2 hours before baking, allow to come to room temperature for ~45 minutes to take the chill off. Divide the dough into two balls. Let sit 10 minutes to relax, then, with oiled or wet hands, use your fingertips to pat-and-push the dough out into 9" circles. Let rise for a bit. While the dough is rising, preheat the oven to 500. 4. When the dough has risen, scatter the lemon slices and rosemary needles over the top, and drizzle with the remaining 2 Tbsp olive oil, and scatter on the remaining 2 tablespoons sugar and 2 teaspoons coarse salt. (that's 1 Tbsp/tsp per focaccia). Place the trays in the oven, then turn down the heat to 450. Bake for ~20 minutes, until the focaccia has cooked to a golden brown (it may seem a little underdone in some parts, especially around the lemons, but as long as their are no large uncolored spots you'll be fine). Let cool slightly, then serve warm or at room temperature (ideally as soon as possible).
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