Go Back
+ servings

Lemon and Olive Focaccia

This recipe is adapted from the recipe of Love & Lemons Everyday cookbook.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Resting time 1 hr 20 mins
Total Time 30 mins
Course Baked goods
Cuisine Italian
Servings 6 people
Calories 3362 kcal

Ingredients
 
 

  • 1 3/4 of warm water 105º-115ºF
  • 1 pack of active dry yeast a packet of a ¼ ounce
  • 1 tablespoon of sugar
  • 3 ½ cups all-purpose flour plus extra for kneading
  • 1 ½ cup of whole wheat flour
  • 1 tablespoon of salt
  • ½ cup of olive oil plus extra for brushing
  • 2 Meyer lemons thinly sliced
  • 3/4 cup kalamata olives pitted
  • 1 tablespoon of chopped fresh rosemary
  • Flake salt to finish

Instructions
 

  • In a medium bowl mix the water, yeast, and sugar. Set aside for 5 minutes until the yeast becomes foamy.
  • In the bowl of the mixer fitted with the dough hook attachment, add the flours,  the salt, ¼ olive oil, and the yeast mixture. Mix for 5-6 minutes or until a ball of dough forms around the hook.
  • Put the dough on a flat floured surface and knead until you have a smooth dough. Form a ball and put it in a bowl brushed with a little olive oil. Cover with plastic and let stand for 40-50 minutes.
  • Prepare a 10 x 15-inch baking tray with the remaining 1/4 cup olive oil.
  • Remove the dough from the bowl and knead for a few more minutes.
  • Put the dough on the tray and spread a bit and the flip. Spread the dough again until it covers the whole tray.
  • Cover with plastic and let it rise 40 minutes more.
  • Pre-heat the oven to 425ºF. Remove the plastic put the slices of lemon, olives, rosemary, and sprinkle the flaky salt. Put a little more olive oil if you wish and put it in the oven for 20 minutes.

Notes

If you don't find Meyer Lemons, use regular lemons. To remove the bitterness, put the thinly sliced lemon  in boiling water for 5 minutes. Drain and pat dry with paper towels before putting them on top of the focaccia.

Nutrition

Calories: 3362kcalCarbohydrates: 481gProtein: 70gFat: 132gSaturated Fat: 18gSodium: 8569mgPotassium: 1164mgFiber: 35gSugar: 14gVitamin A: 460IUVitamin C: 2.3mgCalcium: 205mgIron: 28.5mg
Keyword Focaccia, Lemon and olive focaccia

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.