This recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.
The Martha Stewart Show, February Winter 2008
- 1 package (1/4 ounce) instant yeast
- 5 cups all-purpose flour, preferably organic
- 2 1/2 teaspoons fine sea salt
- Olive oil, for bowl and baking sheet
- 1/2 pound Pecorino Pepato, thinly sliced
- 2 lemons, very thinly sliced crosswise
- 1 sprig rosemary, leaves only
- 1/4 teaspoon fleur de sel
- 2 tablespoons extra-virgin olive oil
- In a large bowl, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.
- Add remaining 2 1/2 cups flour and salt; mix until well combined. Turn dough out onto a lightly floured work surface; knead until wet and tacky, but not sticky, 8 to 10 minutes. Transfer to a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, 3 1/2 to 4 hours.
- Oil a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.
- Preheat oven to 500 degrees. Cover dough with Pecorino Pepato and lemon slices and sprinkle with rosemary leaves and salt; drizzle with extra-virgin olive oil. Transfer to oven and bake for 15 minutes. Rotate baking sheet, and continue baking until lemons and crust are golden brown, about 15 minutes more.
- Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.
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