Posted by Olivia on Thursday, April 22nd, 2010
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.
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