Lemon oil focaccia is a simple and fragrant preparation, a symbol of Italian home baking. Soft inside and slightly crispy on the surface, it owes its character to a quality extra virgin olive oil, used both in the dough and on the surface. With Limera Oil, the focaccia acquires an intense aroma and a harmonious taste, perfect to enjoy alone, stuffed, or as an accompaniment to cold cuts and cheeses.
Dissolve the yeast in warm water with the sugar and let it rest for a few minutes until a light foam starts to form.
In a large bowl (or in the stand mixer), combine the flour and salt, then add the water with the yeast and the Limera extra virgin olive oil.
Start kneading until you achieve a soft and homogeneous mixture, slightly sticky but elastic.
Cover the dough and let it rise in a warm place until it doubles in size.
Transfer the dough to a well-oiled tray and gently stretch it with your hands, without deflating it.
Cover again and let it rest for another 30 minutes.
Press with your fingertips to create the classic dimples on the surface.
Season with an emulsion of water and Limera Oil, add a pinch of coarse salt and, if desired, rosemary.
Bake in a preheated static oven until the focaccia is golden on the surface and soft inside (240° - about 15 minutes).
Remove from the oven and finish with a final drizzle of Limera Extra Virgin Olive Oil raw before serving.
Bowl
Medium trays or 33 x 40 cm tray
Brush
Glass
Spoon
Tea towel
Food wrap
Italy, Sicilia
| Energy (kcal) | 322.37 |
| Carbohydrates (g) | 68.86 |
| of which Sugars (g) | 3.15 |
| Fat (g) | 0.82 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 12.06 |
| Fiber (g) | 2.33 |
| Sale (g) | 2.08 |
