MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crackly Lemon-Rosemary Focaccia
 Categories: Breads, Herbs, Citrus
      Yield: 1 servings

      1 ts Dry instant yeast
      4 c  (1 lb 3 oz) A-P flour; more
           - for dusting
      1 tb (1/4 oz.) fine sea salt
    1/4 c  + 2 tb extra-virgin olive
           - oil; divided, more for
           - greasing
    1/2 c  Fresh rosemary leaves;
           - divided
      1 md Thin-skinned lemon, washed,
           - thin sliced in rounds,
           - seeded
           Medium-coarse or flaky sea
           - salt; for sprinkling

  In the bowl of a stand mixer fitted with the dough hook,
  dissolve the yeast in 1 1/4 tb room temp water. Add the
  flour and mix on low speed just until all of the flour
  is hydrated and a shaggy dough begins to form, 1-2
  minutes. Turn off the mixer, cover the bowl with a clean
  kitchen towel, and set aside for 30 minutes (this allows
  the flour to hydrate and gluten to begin to form gently
  while the yeast activates).

  Measure 1/4 cup plus 2 tablespoons of the rosemary
  leaves and coarsely chop. Set the remaining 2
  tablespoons of unchopped leaves aside for topping.

  Uncover the bowl, add the salt and 2 tablespoons of the
  oil, and mix on low speed until fully incorporated, 3-4
  minutes. Turn the mixer to second speed and mix until
  the dough is smooth and shiny, 3-4 minutes more. Turn
  the mixer back down to low, add the chopped rosemary,
  and continue mixing just until the leaves are evenly
  distributed, about 1 minute. Turn off the mixer.

  Lightly flour a clean work surface, turn the dough out
  onto it, and form into a smooth ball. Lightly oil a
  large, clean bowl, place the dough in it, and cover with
  a lid or plastic wrap. Set aside to rise in a warm place
  until the dough is puffed, gassy, and not quite doubled
  in volume, about 2 hours.

  Grease a 9x13" rimmed baking sheet or cake pan with 2
  tablespoons of the olive oil. Transfer the dough to the
  baking sheet and press down to an even layer (the dough
  won't yet reach the edges of the pan.) Cover loosely
  with plastic wrap and set aside until puffed and bubbly,
  about 1 hour.

  Place a rack in the center of the oven and set @
  400 F/205 C. Uncover the dough and use your fingertips
  to lightly dimple and stretch it until it reaches the
  edges of the pan. Arrange the lemon slices and remaining
  2 tablespoons of the rosemary evenly over the surface,
  pressing the lemon slices down gently to adhere. Brush
  with the remaining olive oil, sprinkle to taste with
  coarse or flakey salt, and bake until golden, 35-40
  minutes.

  By: Marcella Hazan

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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