Lemon Foccacia

I found this recipe on Pinterest because I was looking for some kind of bread to make that didn’t need a starter or multiple rise times. I was also leaning towards something Mediterranean for dinner and thought it would be nice accompaniment.


So I got the yeast, water, oil, flour and salt started using the dough hook on my stand mixer and then set it to rise for two hours. Then into lightly oiled pans and stretch the dough to the edges.

Preheat the oven while you rest the dough in the pans covered with damp dishcloths.

Then, top with more olive oil in little pools, thinly sliced lemons, chopped fresh rosemary and flaky sea salt. Bake for about 20 minutes until just golden brown. Cool and cut into wedges with a pizza cutter.

We had a nice green salad of arugula tossed with olive oil and lemon, salt and pepper and some fresh feta crumbles. The Hubs butterflied a small leg of lamb and rubbed it with rosemary, thyme, basil, garlic, salt, pepper, red pepper and olive oil. Then grilled and sliced like a flank steak. Totally delish and we’ll get about three more meals from the lamb!

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