At the end of the day, if you’ve got your favorite drink in one hand, and a basket of hot salty Meyer lemon and rosemary focaccia bread by your side, you can count yourself among the very fortunate. 

And since a good focaccia requires nothing more than flour, water, yeast, and about an hour of your time, it’s a luxury within everyone’s reach.  I love focaccia.  The combination of the dimpled bread, infused with olive oil and topped with salt and herbs is simple, but perfect.  I always make sure to empty (repeatedly) the little basket that they bring to the table at our favorite Italian restaurant, just to keep it flowing :)

I’ve been making this particular recipe for years.  It’s so easy it’s ridiculous.  The process is not really bread-like at all since you stir up the yeast, water and flour with a wooden spoon, more like a batter.  It rises just once, for 40 minutes, and then it’s ready for the oven.  No kneading, no fussing.

Easy Meyer Lemon and Rosemary Focaccia Bread

Today I layered on paper thin slices of Meyer lemon, but you can use so many other things, like whole or sliced olives, artichokes, thinly sliced onion, whatever strikes your fancy.  The important thing is to make sure that all those little dimples you make with your fingertips in the unbaked dough get filled with lots of fruity olive oil.

It’s also important to slice the lemons very thin or they will be unpleasant to bite into.  Even sweet Meyer lemons benefit from a mandolin slicer, it does the job easily and beautifully, although even if your lemons don’t come out in perfect rounds, the bread will still have a lovely rustic look to it.

Meyer lemon and rosemary focaccia

Meyer Lemon and Rosemary Focaccia

 Meyer Lemon and Rosemary Focaccia

Ingredients

  • 2 cups warm water (105-110F)
  • 2 tsp yeast
  • 2 tsp table salt
  • 4 cups bread flour
  • olive oil
  • fresh rosemary leaves
  • 2 Meyer lemons, sliced paper thin, seeds removed
  • kosher or sea salt for sprinkling over the top

Instructions

  1. Set oven to 425F
  2. Put the yeast in a large mixing bowl and pour in the warm water.
  3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
  4. Add the remaining 2 cups of flour and mix well. (The dough will still be a bit sticky)
  5. Cover and let rise for 40 minutes in a warm place.
  6. Press out the dough on a well oiled baking sheet. Using your fingers, ease it into a rectangle, approximately 9x13, give or take.
  7. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don't skimp; this will result in great flavor after the bread is baked.
  8. Arrange the lemon slices across the top, then scatter the rosemary leaves. Sprinkle with coarse salt.
  9. Bake for 18-20 minutes until lightly golden.
  10. The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor and give it visual appeal.
http://theviewfromgreatisland.com/its-5-oclock-somewhere-friday-meyer-lemon-and-rosemary-focaccia/

Meyer Lemon and Rosemary Focaccia is an easy bread that goes with everything!

 

Have a delicious Friday!

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29 Responses to Meyer Lemon and Rosemary Focaccia

  1. Patti Schulenberg says:

    What Olive oil do you use or can you recommend a good one?

    • Sue says:

      I always use Extra Virgin, Pam, but I don’t have a favorite right now, I like to buy different brands for variety!

  2. Nancy Long says:

    what would you suggest if Meyer lemons aren’t available. Have never been able to find them here in W. Central FL

    • Sue says:

      Definitely use regular, organic lemons, Nancy, and be sure to slice them very thinly.

      • Jim says:

        I just bought Meyer Lemons in a small bag of six at Walmart (Hattiesburg, MS). I had to ask the produce clerk if the store carried Meyer Lemons because I didn’5 notice them when I looked. I’m preparing Sue’s recipe for the first time to take to a dinner party tonight.

  3. Ozoz says:

    I loveeeee this recipe, and have made it to great reviews. There’s something about the flavours that are a revelation.

  4. Laura says:

    LOVE this flavor pairing!

  5. I pinned this the day it appeared and made it for lunch today when my father-in-law came over. It was easy, just like you said, and also beautiful and delicious. Two questions:
    After adding 2 cups of flour the dough seemed wet, not just sticky, and after adding all four cups it seemed sticky like I was expecting back at the two-cup stage, so I added another half cup of flour. It came out great. I was using a sifted wheat flour from a local grist mill. Do you think this was just a difference in the flour, or should have gone ahead and let it rise in its sticky form without the extra flour?
    The rosemary seemed to just dry up on the top when it baked. Tasted great but tended to fall off. Do you do anything to it other than sprinkle it on and let it dry (like oil it, or get it wet so it will stick to the dough)?
    What temp do you bake at?
    I love focaccia but have never made it before. Thank you for this recipe. It’s a delicious keeper!

    • Actually I guess that was three questions. :-)

    • Sorry, Cynthia, I didn’t see your question until today. This bread dough is still a bit sticky after all the flour is added. More sticky than a traditional bread dough. If you added the extra flour and it turned out well, then that’s fine. Different flours can vary a lot in terms of how much liquid they will absorb. I bake at 425, and I updated, thanks.
      As for the rosemary, it does dry up, and I usually scatter some fresh leaves over the bread after it cooks.
      I’m glad you liked it!

  6. oh my goodness, perfect. it’s like all i can say. i would eat way too much of this, obviously.

  7. Paula Montenegro says:

    So gorgeous Sue! I like focaccia much more than pizza, and it´s so easy.

  8. Mary Younkin says:

    I already pinned this one, but I had to stop and tell you that this is the most beautiful focaccia I have ever seen! I’m in awe of it.

  9. belleau kitchen says:

    saw these of facebook and just had to come by and read it in full… GLORIOUS taste of sunshine… i’m off to make them NOW!

  10. Carol | a cup of mascarpone says:

    Sue, this is absolutely incredible! I just woke up and saw it on fb. My daughter is visiting for the weekend, and I’m heading to the grocery store to get the rosemary to make this for tonight. LOVE!!! Happy Saturday!

  11. This looks as beautiful as it does delicious! How many recipes have you posted? I was watching Julie & Julia on the plane to Paris today and thought of you…

  12. Joanne says:

    I am always up for focaccia, no matter what time it is! Especially when it’s served with a tasty cocktail. MAJOR yum!

  13. Averie @ Averie Cooks says:

    These are your best pics to date, or in the top of the pack, for sure. Stunning! And I have been wanting to make focaccia for awhile..this post may get me going. Pinning!

  14. The focaccia looks delicious. I would make a meal out of this bread.

  15. Magnolia Verandah says:

    Like the look of this – on the list of “to do” for this weekend. Love the one year ago segment too.

  16. The Café Sucré Farine says:

    YUM! I might just have to make this for dinner tonight :)

  17. I love all breads and agree with you..re a lucky comfort.
    It snowed an hailed here..but I made macaroons..tonight is Jacques’ pizza..a glass of wine..
    Never tried with lemons..looks good:-)

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