Lemon, Rosemary And Parmesan Focaccia

SIMPLY COOKING RECIPES collected many recipes from any source

Fill your home with the smell of freshly baked bread, infused with lemon, rosemary and garlic.

The ingredient of Lemon Rosemary And Parmesan Focaccia

• 2 teaspoons 1 sachet 7g dried yeast
• 1 1 2 teaspoon caster sugar
• 3 cups 450g plain flour
• 1 teaspoon salt
• 1 3 cup 80ml olive oil
• 2 small lemons thinly sliced
• 1 tablespoon cornmeal polenta
• 1 2 cup 40g parmesan finely grated
• 1 garlic clove thinly sliced
• 8 small rosemary sprigs
• 1 teaspoon sea salt flakes

The Instruction of lemon rosemary and parmesan focaccia

• combine the yeast 1 teaspoon of sugar and 1 1 4 cups 310ml warm water in a bowl set aside for 5 mins or until foamy
• place the flour and salt in a large bowl make a well in the centre add the yeast mixture and u00bc cup 60ml of the oil stir to combine turn onto a lightly floured surface knead for 10 15 mins or until smooth and elastic
• place the dough in a greased bowl cover with plastic wrap and set aside in a warm draught free place for 1 hour or until dough doubles in side
• preheat oven to 220c grease a medium frying pan and place over high heat sprinkle sliced lemon with the remaining 1 2 teaspoon of sugar cook for 1 min each side or until caramelised
• line a baking tray with baking paper punch the dough down with your fist turn onto a lightly floured surface and knead until it returns to its original size roll out dough to a 20cm x 30cm rectangle sprinkle the polenta over the lined tray place the dough on the tray use the end of a wooden spoon to press dimples into the dough sprinkle with parmesan arrange the lemon garlic and rosemary over the top drizzle with remaining 1 tablespoon oil and sprinkle with salt
• bake for 20 mins or until golden brown cut into slices to serve

Nutritions of Lemon Rosemary And Parmesan Focaccia

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