Lemon focaccia (focaccia al limone)

Ingredients

• 1 lemon, thinly sliced, seeds removed
• 200 ml olive oil
• 7 g sachet dry yeast
• 2 tsp caster sugar
• 2 tsp sea salt
• 500 g bread flour ('00') or strong plain flour, sifted
• 8 rosemary sprigs, leaves picked

Proving time 1 hour and 30 minutes

Instructions

Toss lemons in 2 tbsp olive oil and set aside.

Place yeast, sugar and half the salt in a bowl. Add 250 ml warm water and set aside for 5 minutes or until foaming. Transfer to the bowl of an electric mixer fitted with a dough hook. Reserving 1 tbsp oil, add remaining 140 ml oil and the flour, mixing on low speed until a very soft, sticky dough forms. Knead on medium-high speed for 5 minutes or until dough is smooth and elastic.

Place dough in a lightly greased bowl. Cover with greased plastic wrap and set aside in a warm, draught-free place for 45 minutes or until dough doubles in size.

Shape dough into a 22 cm x 35 cm rectangle and place on a lightly oiled oven tray. Using your fingertips, press dough all over to form small dimples. Brush dough with reserved 1 tbsp olive oil, then top with lemon slices, rosemary and remaining 1 tsp salt. Cover with greased plastic wrap and set aside in a warm, draught-free place for 45 minutes or until dough doubles in size.

Preheat oven to 200°C. Bake focaccia for 30 minutes or until lightly golden and the bread sounds hollow when tapped with your fingers. Serve hot or cold.

Photography Derek Swalwell