Lemon Herb Focaccia
Recipe: #19232
May 23, 2015
Categories: Breads, Italian, Oven Bake, No Eggs, Vegetarian, Yeast Bread, Foccacia Flour, Kosher Dairy, more
"From Foodbabbles. Made right in a cast iron skillet."
Ingredients
Nutritional
- Serving Size: 1 (124.6 g)
- Calories 320.5
- Total Fat - 10 g
- Saturated Fat - 1.6 g
- Cholesterol - 1 mg
- Sodium - 664.3 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 2.1 g
- Sugars - 0.8 g
- Protein - 7.6 g
- Calcium - 33.2 mg
- Iron - 1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In the bowl of a stand mixer fitted with a dough hook, whisk together 1 1/2 cups flour, yeast, sugar and salt until well combined. Add the water and 2 tablespoons olive oil, 2 teaspoons rosemary, 2 teaspoons thyme, lemon zest and crushed red pepper flakes.. With mixer on medium speed, mix until well combined then slowly add 1/4 cup flour and mix until dough begins to pull away from sides and begins to look smooth but will still be sticky.
Step 2
Sprinkle surface with remaining 1/4 cup flour and knead dough until smooth and no longer sticky. Shape dough into a ball and cover with a light kitchen towel.
Step 3
Preheat oven to 150°F then turn the oven off.. Butter or grease a 10”-12” cast iron skillet. Roll dough to size of skillet and fit into skillet. Cover dough again with light kitchen towel and place inside warm oven for 20 minutes.
Step 4
After 20 minutes remove skillet and set in a warm, draft-free place. Preheat oven to 400°F. Using the handle of a wooden spoon or your fingertips, poke indentations in dough.
Step 5
In a small bowl, whisk together remaining 2 teaspoons olive oil, remaining 1 teaspoon rosemary, remaining 1 teaspoon thyme and parmesan cheese. Brush mixture over the top of the risen dough.
Step 6
Bake in preheated oven for 20 minutes until golden and puffed. Cool in pan on a wire rack then slide focaccia out of skillet, cut into squares and serve.
Tips
No special items needed.