This unique take on focaccia is a perfect pairing for soups, salads or pastas. Serve with a delicate EVOO for dipping, such as our Sevillano.
1 packet (1/4 ounce) quick-rising yeast
1 1/4 cups warm (105-110 degrees) water
1/3 c Limonato Olive Oil, plus 2 tablespoons
1 tablespoon kosher salt, divided
3 1/2 to 4 cups all-purpose flour
1 small bunch freshly-chopped basil plus more for topping
Freshly ground black pepper
1 cup shredded Parmesan cheese
zest of 1 lemon
In the bowl of a stand mixer fitted with the dough hook, dissolve yeast in water. Let stand about 5 minutes. Add 1/3 cup of the Limonato Olive Oil, 2 teaspoons salt, 3 1/2 cups flour and the rosemary. Mix on the lowest speed until combined. Increase speed to medium-low and mix for 2 minutes.
The dough should stick to the bottom of the bowl but clear the sides. If not, add a bit more flour. The dough should be very soft and only slightly sticky. Cover the bowl with a towel and let rise until doubled, about 45 minutes.
Line a baking sheet with parchment paper. Transfer the dough to it. With oiled hands, pat the dough out into a rectangle about 1/2-inch thick. Cover with a towel and let rise until puffy, about another 30 minutes.
Preheat the oven 375 degrees. Use your fingers to dimple the surface of the focaccia lightly. Drizzle with the remaining 2 tablespoons Limonato, a sprinkling of fresh chopped basil, a few grindings of black pepper, the cheese and the lemon zest.
Bake for 20 to 30 minutes, or until lightly golden, slightly puffed and lightly browned on the edges and the bottom. Remove from the oven and cool a few minutes before cutting into squares.