Meyer Lemon And Olive Focaccia Recipe

Cooking Directions

• STEP 1.In a large mixing bowl, combine the flour, yeast, salt, and sugar. Mix well.
• STEP 2.Add the warm water and olive oil to the dry ingredients. Stir until a sticky dough forms.
• STEP 3.Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
• STEP 4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• STEP 5.Preheat the oven to 425°F (220°C).
• STEP 6.Punch down the dough and transfer it to a greased baking sheet. Press it down to form a rectangle shape.
• STEP 7.Using your fingers, make indentations all over the dough. Drizzle olive oil over the top and sprinkle with sea salt.
• STEP 8.Arrange the sliced Meyer lemons and olives on top of the dough.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until golden brown.
• STEP 10.Remove from the oven and let it cool slightly before serving.
• STEP 11.Slice into squares or wedges and serve warm.
• STEP 12.Store any leftovers in an airtight container at room temperature for up to 2 days.

Cooking Tips

• Make sure the water is warm, but not too hot, as it can kill the yeast.
• You can use regular lemons if Meyer lemons are not available.
• Feel free to add other toppings like fresh herbs or grated cheese for extra flavor.
• For a crispier crust, you can brush the dough with olive oil halfway through baking.
• To reheat leftovers, place them in a preheated oven at 350°F (175°C) for a few minutes.

Storage and Serving

• Serve the focaccia warm as an appetizer or side dish.
• It pairs well with soups, salads, or as a complement to a cheese and charcuterie board.
• Store any leftovers in an airtight container at room temperature for up to 2 days.
• To freeze, wrap the cooled focaccia tightly in plastic wrap and place it in a freezer bag. It can be stored for up to 3 months.
• Thaw frozen focaccia in the refrigerator overnight, then reheat in a preheated oven at 350°F (175°C) for a few minutes.