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Lemon Focaccia Watercolor Painting
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Grilled Lemon No-Knead Focaccia

An easy focaccia recipe with caramelized, tart lemons and parmesan
Course Side Dish
Cuisine Italian
Keyword bread recipes, focaccia, focaccia recipes
Prep Time 3 hours
Cook Time 45 minutes
Servings 6
Author theforkedring

Ingredients

  • 3 cups tipo 00 flour
  • 1 2/3 cups water room temp
  • 3 tsp white sugar
  • 1 tsp active dry yeast
  • 1/3 cup olive oil
  • 1 tsp sea salt
  • 2-3 whole lemons washed
  • 4 tbsp unsalted butter
  • Parmesan for grating
  • Fresh chopped rosemary
  • Olive oil for dipping

Instructions

  • In a large bowl, combine flour, water, 1 tsp sugar, yeast, 1/3 cup olive oil, and salt. Mix with a chopstick or fork until combined.
  • Cover bowl with a damp towel and leave in a warm place to proof for 1.5 hours.
  • In the meantime, slice lemons and heat a large cast iron skillet over medium/high.
  • In your pan, melt 4 tbsp unsalted butter with a drizzle of olive oil. Cook your lemon slices 3-5 minutes on each side, or until lightly caramelized. Reserve lemons for topping. Cook with the other 2 tbsp sugar if you don't want your lemons to be super sour.
  • Allow your cast iron skillet to cool, then grease with more butter on the bottom and sides.
  • Once dough has proofed, transfer to cast iron skillet. Top with lemons and cover with damp towel, proofing in a warm place for another 1.5 hours.
  • Once the dough has proofed, preheat oven to 425°F.
  • Wet or oil your fingers and dimple the dough to create a bubbly focaccia. Drizzle the top with more olive oil and sprinkle on sea salt and rosemary to your liking.
  • Cook focaccia for 30 - 40 minutes, uncovered, until golden brown and crispy. The dough should very slightly spring back when touched.
  • Cool and remove from cast iron pan. Top with fresh grated parmesan and serve with olive oil and salt.

Notes

  • Test if your yeast is active before making the dough in a separate small bowl. Just mix a sprinkle of yeast into warm water with a pinch of sugar. If it foams and activates, you're good to go.
  • To make panini - slice the focaccia in half and then in individual sandwiches (to customize). If making one flavor, leave the bread in two large halves. Then, fill with cheese, vegetables, and meats, anything you like. I like to use an artichoke or cheese spread with olives, mozzarella, and salami. 
  • If you eat the focaccia on its own, use it to soak up a bunch of high-quality olive oil. Enjoy!