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Lemon Herb Focaccia

Lemon Herb Focaccia
Fluffy, soft and tender inside. Buttery and crisp on the outside. A summer salad or a vibrant pasta dish will go wonderfully with this quick, easy to make lemon herb skillet focaccia recipe.
Yield 1 round focaccia
1

Reviews

Ingredients

  • 2 cups all-purpose or bread flour
  • 1 1/2 teaspoons Platinum Yeast
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon table salt
  • 3/4 cup water (120-130°F)
  • 2 tablespoons plus 2 teaspoons olive oil (divided)
  • 3 teaspoons finely chopped fresh rosemary (divided)
  • 3 teaspoons finely chopped fresh thyme (divided)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon sea salt

Instructions

  • 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.
  • 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.
  • Preheat oven to 150°F then turn the oven off. Butter or grease a 10- or 12-inch 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.
  • 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.
  • 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.
  • 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.

Notes

Recipe by Kate Donahue

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Review & Comments

Janet | Reply

4 stars
Made this tonight with supper…Wow, quick and easy. Will definitely make again.

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