Lemon Thyme Garlic Rosemary Focaccia

why this recipe?

The combination of lemon, thyme, garlic, and rosemary in a focaccia recipe offers a delightful blend of flavors that enhance the traditional Italian bread. Here’s why each ingredient is typically included:

1. Lemon: Lemon zest or lemon juice adds a bright, citrusy flavor to the focaccia, balancing the richness of the olive oil and adding a refreshing twist. It brings a subtle tanginess to the bread, complementing the savory herbs and garlic.
2. Thyme: Thyme is a fragrant herb with a slightly earthy and minty flavor. It pairs well with lemon and garlic, adding depth to the overall taste profile. Its aromatic qualities contribute to the complexity of flavors in the focaccia.
3. Garlic: Garlic is a staple ingredient in focaccia, adding a pungent, savory flavor that enhances the richness of the bread. When roasted or sautéed, garlic develops a sweet and nutty taste that complements the herbal notes of thyme and rosemary.
4. Rosemary: Rosemary is a robust herb with a pine-like fragrance and a slightly woody flavor. It is a classic pairing with garlic and olive oil, commonly used in Mediterranean cuisine. The aromatic intensity of rosemary infuses the bread with its distinctive taste, elevating the overall flavor profile.

Combining these ingredients in a focaccia recipe creates a bread that is not only flavorful but also aromatic and visually appealing. The lemon adds brightness, the thyme contributes a subtle herbaceousness, the garlic provides depth, and the rosemary brings a bold herbal note. Together, they create a balanced and delicious bread that can be enjoyed on its own or as an accompaniment to various dishes.

Ingredients:

For the dough:

• 4 cups all-purpose flour
• 1 1/2 cups warm water (about 110°F or 45°C)
• 2 1/4 teaspoons active dry yeast (or instant yeast)
• 2 tablespoons olive oil, plus extra for drizzling
• 1 teaspoon salt
• 1 tablespoon honey or sugar (optional, for a slightly sweeter flavor)

For the topping:

• Zest of 1 lemon
• 2-3 cloves garlic, minced
• 2-3 sprigs fresh thyme, leaves removed from stems
• 2-3 sprigs fresh rosemary, leaves removed from stems
• Coarse sea salt, for sprinkling

Instructions:

1. In a small bowl, combine the warm water and honey (or sugar). Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Using a wooden spoon or your hands, mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
5. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
6. Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
7. Punch down the risen dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to fit the pan, creating dimples with your fingers.
8. In a small bowl, mix together the lemon zest, minced garlic, thyme leaves, and rosemary leaves.
9. Sprinkle the herb mixture evenly over the surface of the dough, pressing them down slightly. Drizzle with olive oil and sprinkle with coarse sea salt.
10. Let the focaccia rise for another 20-30 minutes, then bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
11. Remove from the oven and let it cool slightly before slicing and serving. Enjoy your Lemon Thyme Garlic Rosemary Focaccia warm or at room temperature.

Frequently Asked Questions (FAQs):

here are some frequently asked questions (FAQs) about making Lemon Thyme Garlic Rosemary Focaccia:

1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in equal amounts. You may not need to proof instant yeast in warm water like you do with active dry yeast, but you can still dissolve it in the warm water if you prefer.

2. Can I use dried herbs instead of fresh ones? While fresh herbs provide the best flavor and aroma, you can use dried herbs if fresh ones are not available. Use about one-third to one-half the amount of dried herbs called for in the recipe since they are more potent than fresh herbs.

3. Do I have to let the dough rise twice? Letting the dough rise twice helps develop its flavor and texture, but if you’re short on time, you can skip the second rise. However, the focaccia may not be as light and airy as it would be with two rises.

4. Can I add other toppings to the focaccia? Absolutely! Focaccia is versatile, and you can customize it with various toppings such as cherry tomatoes, olives, caramelized onions, or grated cheese. Just keep in mind that adding too many toppings may affect the texture of the bread.

5. How should I store leftovers? Store any leftover focaccia in an airtight container or resealable plastic bag at room temperature for up to 2-3 days. You can also freeze it for longer storage. To reheat, wrap the focaccia in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.

6. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and refrigerate it overnight. After the first rise, punch down the dough, cover it tightly, and place it in the refrigerator. When you’re ready to bake, let the dough come to room temperature, shape it, top it, and proceed with the recipe as usual.

7. Can I make this recipe gluten-free? Yes, you can use a gluten-free all-purpose flour blend to make this focaccia. However, keep in mind that gluten-free bread may have a slightly different texture compared to traditional wheat-based bread. Adjustments to the recipe may be needed for best results.