Lemon, Rosemary And Parmesan Focaccia

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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