Lemon Pepper Focaccia Recipes

Steps:

• In a large bowl, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.
• Add remaining 2 1/2 cups flour and salt; mix until well combined. Turn dough out onto a lightly floured work surface; knead until wet and tacky, but not sticky, 8 to 10 minutes. Transfer to a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, 3 1/2 to 4 hours.
• Oil a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.
• Preheat oven to 500 degrees. Cover dough with Pecorino Pepato and lemon slices and sprinkle with rosemary leaves and salt; drizzle with extra-virgin olive oil. Transfer to oven and bake for 15 minutes. Rotate baking sheet, and continue baking until lemons and crust are golden brown, about 15 minutes more.
• Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.

Steps:

• Mix 1 1/2 cups of flour, the sugar, 1/2 teaspoon salt and the yeast in large bowl. Heat water and 2 tablespoons of the oil until very warm (120°F to 130°F); stir into flour mixture. Beat with electric mixer on low speed about 30 seconds, scraping bowl occasionally, until batter is springy and pulls away from side of bowl. Stir in enough remaining flour to make a soft dough. Cover and let rise in warm pace about 1 hour or until double. (If using quick yeast, omit 1-hour rising; cover and let rest on floured surface 10 minutes.)
• Grease 2 cookie sheets. Stir down dough; divide in half. Place each half on cookie sheet; press into 12-inch circle. Brush each circle with about 1 tablespoon of the remaining oil. Top each with half of the bell peppers, cheese, basil, oregano, garlic powder and 1/2 teaspoon salt. Let stand 10 to 12 minutes.
• Heat oven to 425°F. Bake 12 to 15 minutes or until crust is golden brown. Cut into wedges. Serve hot.

Steps:

• Preheat oven to 425F thirty minutes before baking, and place a baking stone, baking tiles, an inverted large cast-iron skillet or griddle, or a heavy baking sheet in oven to heat (I use a baking stone).
• Flour the work surface lightly and roll the dough into a rough circle 11 inches in diameter. Place a sheet of parchment paper roughly the size of the dough on a baker's peel (this is what I use), inverted baking sheet, or a rimless cookie sheet. Transfer dough to the parchment; reshape with your fingers.
• Prick the dough with a fork and brush lightly with some of the olive oil. Grind pepper over it and sprinkle evenly with the rosemary. Cut the lemon in half lengthwise through the stem (reserve other half for another use), then slice crosswise as thinly as you can; remove any seeds. Arrange lemon slices evenly over the dough and brush them lightly with olive oil. Cover loosely with plastic wrap and set aside to rise for 15 minutes.
• Slide the focaccia, still on the parchment, onto the hot stone. Bake until the crust is puffed and golden brown, about 20 minutes. Brush with remaining oil and sprinkle with the cheese or salt. Cut into wedges and serve at once.

Steps:

• Mix all bread ingredients together in a large mixing bowl and knead for 10 minutes.
• Allow to rest uncovered for 10 minutes.
• Roll out dough on a floured board or between two sheets of parchment paper, to a 14-inch circle of ½ inch thickness.
• Place the dough on an oiled baking sheet, or pizza pan, and brush heavily with olive oil.
• Evenly powder with the chopped rosemary and pepper.
• Place lemon slices evenly over bread in a design.
• Cover with a cloth and allow to rise 20 to 25 minutes in a warm area.
• Preheat oven to 425 degrees.
• To get the olive oil to stay in place, make light indentations in the bread with your fingers.
• Bake at 425 decrees 15 to 20 minutes or until golden brown.
• Remove from the oven and brush with more olive oil.
• Sprinkle with Parmesan cheese.