Lemon, Rosemary And Parmesan Focaccia

Fill your estate later than the smell of freshly baked bread, infused when lemon, rosemary and garlic.

The ingredient of Lemon Rosemary And Parmesan Focaccia

• 2 tsp 1 sachet 7g dried yeast
• 1 1 2 tsp caster sugar
• 3 cups 450g plain flour
• 1 tsp salt
• 1 3 cup 80ml olive oil
• 2 small lemons thinly sliced
• 1 tbsp cornmeal polenta
• 1 2 cup 40g parmesan finely grated
• 1 garlic clove thinly sliced
• 8 small rosemary sprigs
• 1 tsp sea salt flakes

The Instruction of lemon rosemary and parmesan focaccia

• append the yeast 1 teaspoon of sugar and 1 1 4 cups 310ml admiring water in a bowl set aside for 5 mins or until foamy
• place the flour and salt in a large bowl make a well in the centre go to the yeast join up and u00bc cup 60ml of the oil demonstrate to combine turn onto a lightly floured surface knead for 10 15 mins or until sleek slick and elastic
• place the dough in a greased bowl cover when plastic wrap and set aside in a warm draught free place for 1 hour or until dough doubles in side
• preheat oven to 220c grease a medium frying pan and place exceeding high heat sprinkle sliced lemon gone the long lasting 1 2 teaspoon of sugar cook for 1 min each side or until caramelised
• line a baking tray once baking paper punch the dough alongside considering your fist slant onto a lightly floured surface and knead until it returns to its original size roll out dough to a 20cm x 30cm rectangle sprinkle the polenta on top of higher than the lined tray place the dough in the region of the tray use the fade away of a wooden spoon to press dimples into the dough sprinkle with parmesan arrange the lemon garlic and rosemary on top of higher than the top drizzle in the same way as permanent 1 tablespoon oil and sprinkle with salt
• bake for 20 mins or until golden brown cut into slices to serve

Nutritions of Lemon Rosemary And Parmesan Focaccia

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