Lemon, rosemary and parmesan focaccia

Lemon, rosemary, and parmesan focaccia is a delightful twist on the traditional Italian flatbread. Combining the tangy zest of lemons, the aromatic hint of rosemary, and the savory touch of parmesan cheese, this recipe promises a delicious and fragrant experience. Perfect as a snack, appetizer, or accompaniment to any meal, this focaccia will surely impress your taste buds and guests alike.

Instructions:

With its inviting aroma and harmonious blend of flavors, lemon, rosemary, and parmesan focaccia is a versatile bread that's easy to make and perfect for any occasion. Whether enjoyed on its own, served alongside a meal, or used for sandwiches, this focaccia is sure to become a favorite in your recipe repertoire. Don’t forget to share and enjoy it with your loved ones!

Lemon, rosemary and parmesan focaccia FAQ:

What is the baking time for this focaccia?

Bake the focaccia in a preheated oven at 425°F (220°C) for 20-25 minutes, or until it turns golden brown and the edges are crisp.

How do I know when the focaccia is done?

The focaccia is done when it is golden brown on top and sounds hollow when tapped on the bottom. Additionally, the edges should be crisp.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You may need to adjust the water content as whole wheat flour absorbs more liquid.

How should I store leftover focaccia?

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary in place of fresh. Use about 1 teaspoon of dried rosemary, as it is more potent than fresh.

Tips:

- Proper yeast activation: Ensure your yeast is fresh and properly activated. Dissolve the yeast and sugar in warm water (around 110°F/45°C). Allow it to sit for about 5-10 minutes until it becomes frothy.

- Dough kneading: Knead the dough until it’s smooth and elastic, about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook. This ensures a good rise and texture.

- Rising environment: Let the dough rise in a warm, draft-free environment. If your kitchen is cold, you can place the dough in the oven with just the light turned on or on top of a warm appliance.

- Use good quality olive oil: A good quality olive oil enhances the flavor of the focaccia. Be generous with the olive oil when preparing the dough and drizzling over the top before baking.

- Evenly spread toppings: Ensure the lemon zest, chopped rosemary, minced garlic, and grated parmesan cheese are evenly distributed across the dough surface for consistent flavor in every bite.

- Pre-baking preparation: Just before baking, make dimples over the surface of the dough using your fingers. This helps to create the characteristic focaccia texture and prevents large air bubbles from forming.

- Monitor baking time: Bake the focaccia until it’s golden brown, typically around 20-25 minutes, but keep an eye on it as oven temperatures can vary. The bread should sound hollow when tapped.