Best 3 Lemon Focaccia Recipes

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**Lemon Focaccia: A Delightful Fusion of Savory and Citrusy Flavors**

Indulge in the captivating world of Mediterranean cuisine with our delectable Lemon Focaccia recipe. This classic Italian flatbread takes on a vibrant twist with the infusion of refreshing lemon zest and juice, creating a symphony of savory and citrusy flavors. Discover a collection of three diverse recipes that cater to various dietary preferences and occasions:

* **Classic Lemon Focaccia:** Embark on a culinary journey to the heart of Italy with this traditional version of Lemon Focaccia. Simple yet exquisite, this recipe captures the essence of this beloved bread with its golden-brown crust, airy crumb, and burst of lemon brightness. Enjoy it as an appetizer, side dish, or even as a base for your favorite toppings.

* **Vegan Lemon Focaccia:** For those seeking a plant-based indulgence, our Vegan Lemon Focaccia recipe is a delightful option. Crafted with dairy-free alternatives, this focaccia retains all the flavors and textures of the classic version without compromising on taste. Experience the perfect balance of savory and tangy notes in every bite.

* **Gluten-Free Lemon Focaccia:** Savor the zesty goodness of Lemon Focaccia without the gluten with our dedicated gluten-free recipe. Using a blend of gluten-free flours, this variation ensures that everyone can enjoy this culinary delight. Its light and fluffy texture, coupled with the vibrant lemon infusion, makes it an irresistible treat for all.

Let's cook with our recipes!

LEMON FOCACCIA



Lemon Focaccia image

This recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 1 focaccia

Number Of Ingredients 9

1 package (1/4 ounce) instant yeast
5 cups all-purpose flour, preferably organic
2 1/2 teaspoons fine sea salt
Olive oil, for bowl and baking sheet
1/2 pound Pecorino Pepato, thinly sliced
2 lemons, very thinly sliced crosswise
1 sprig rosemary, leaves only
1/4 teaspoon fleur de sel
2 tablespoons extra-virgin olive oil

Steps:

  • In a large bowl, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.
  • Add remaining 2 1/2 cups flour and salt; mix until well combined. Turn dough out onto a lightly floured work surface; knead until wet and tacky, but not sticky, 8 to 10 minutes. Transfer to a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, 3 1/2 to 4 hours.
  • Oil a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.
  • Preheat oven to 500 degrees. Cover dough with Pecorino Pepato and lemon slices and sprinkle with rosemary leaves and salt; drizzle with extra-virgin olive oil. Transfer to oven and bake for 15 minutes. Rotate baking sheet, and continue baking until lemons and crust are golden brown, about 15 minutes more.
  • Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.

POTATO, SAGE AND LEMON ZEST FOCACCIA



Potato, Sage and Lemon Zest Focaccia image

There are a lot of focaccia styles out there. There are thick and fluffy ones, loaded with toppings, and crispy, oily ones with a minimalist sprinkle of salt. Then there's everything in between. I decided to stick to this middle ground and bake up something that had crisp edges while still being light and soft in the center. Baking the focaccia in a cake pan, a trick I learned from the Los Angeles chef Nancy Silverton, does just that. It encourages the exterior of the loaf to turn crunchy as it absorbs heat from the sides of the pan, while allowing the dough to rise nicely in the middle. A cake pan also made for a nice-looking, gently domed loaf, more evenly shaped than the flatter, hand-pressed focaccias I've made in the past.

Provided by Melissa Clark

Categories     appetizer

Time 50m

Yield 1 (9-inch) focaccia

Number Of Ingredients 8

1 ball focaccia dough (see recipe)
1/4 cup olive oil
3 cloves garlic, smashed and peeled
1 medium Yukon Gold potato (about 4 ounces), peeled
1 tablespoon sage, finely chopped
Finely grated zest of 1 small lemon
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Heat oven to 450 degrees. Place a small skillet over medium heat and add olive oil. Add garlic and cook until caramelized and golden brown, 2 to 6 minutes. Remove from heat and cool. Using a mandolin or knife, thinly slice potato. Toss with 1 tablespoon garlic oil (reserve remaining oil and garlic), sage, lemon zest, salt and pepper. Pour remaining garlic oil into bottom of a 9-inch cake pan.
  • Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Chop garlic cloves and press into dough. Layer potato-sage mixture on top. Bake until potatoes and focaccia are golden brown, 30 to 35 minutes.

Nutrition Facts : @context http, Calories 1215, UnsaturatedFat 51 grams, Carbohydrate 142 grams, Fat 63 grams, Fiber 13 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1407 milligrams, Sugar 4 grams

LEMON-THYME FOCACCIA ROLLS



Lemon-Thyme Focaccia Rolls image

Provided by Molly O'Neill

Categories     side dish

Time 2h45m

Yield Six rolls

Number Of Ingredients 8

1 cup warm water
1 package ( 1/4 ounce) active dry yeast
3 tablespoons olive oil, plus oil for greasing the bowl and baking sheet
2 1/2 to 3 cups all-purpose flour
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Steps:

  • Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
  • Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
  • Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients, especially for the olive oil and sea salt.
  • Make sure the water is warm to the touch, but not hot, before adding the yeast.
  • Knead the dough until it is smooth and elastic, about 5 minutes.
  • Let the dough rise in a warm place until it has doubled in size, about 1 hour.
  • Preheat the oven to 450°F (230°C) before baking the focaccia.
  • Bake the focaccia for 20-25 minutes, or until it is golden brown on top and cooked through.
  • Let the focaccia cool slightly before slicing and serving.
  • Serve the focaccia warm or at room temperature with your favorite toppings.

Conclusion:

Lemon focaccia is a delicious and versatile bread that can be enjoyed as an appetizer, side dish, or main course. It is perfect for picnics, potlucks, and parties. The combination of lemon and rosemary gives this focaccia a unique and flavorful taste that is sure to please everyone. With its crispy crust and soft, fluffy interior, lemon focaccia is a bread that you will love to make again and again.

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