Lemon, rosemary and garlic focaccia
- 250ml (1 cup) lukewarm water
- 7g dry yeast
- 5ml (1 tsp) salt
- 30ml (2 tbsp) brown sugar
- 60ml (1/4 cup) olive oil + extra,
- to grease and drizzle
- 15ml (1 tbsp) garlic, chopped
- 410g cake flour
- 1 lemon, sliced
- 3 sprigs fresh rosemary, torn
- 5ml (1 tsp) coarse salt
Combine the water and yeast in a bowl and allow the yeast to soften, 5 minutes. Add the salt, sugar, oil, garlic and flour and knead until a smooth dough forms, about 15 minutes. Transfer the dough to a greased bowl, cover with a damp tea towel and set aside to rest, 1 hour.
Line a baking tray with baking paper and grease with olive oil. With oiled or wet hands, use your fingertips to pat and push the dough out into an oval shape, working from the inside out. Set aside to rise further, 30 – 45 minutes. Preheat the oven 200°C.
Once the dough has risen, scatter the lemon slices and rosemary over the top and drizzle with the extra olive oil. Season with the coarse salt and bake until the focaccia has turned golden brown, 45 minutes. Remove from the oven and allow to cool slightly. Drizzle with a little olive oil to serve.