LEMON HONEY THYME FOCACCIA
Another lemon bread recipe, which can be made entirely in the bread machine (and is thus, no longer a focaccia) or taken out as dough and hand-formed into the focaccia and baked in the oven. Note: the amount of yeast depends on the preparation, 2 teaspoons for machine or 1 tablespoon for the hand-formed loaf.
Provided by CaliforniaJan
Categories Breads
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- With all ingredients at room temperature, place in bread machine except the 1/3 cup honey. Program for Dough and start. After the final cycle, remove the dough to a lightly floured work surface.
- Use your hands to pat the dough into a 10-inch disk and place it on an oiled pizza pan or baking sheet. Allow the dough to rise 30 minutes and then use your finger to gently poke a dozen slight indentations around the top of it.
- Preheat the oven to 400F with the rack in the center position. Bake the focaccia for 12 minutes at 400F, then lower the temperature to 375°F Remove the focaccia and quickly drizzle the honey over the top:it should collect in the holes as well as drip over the entire surface. Continue baking an additional 12 - 14 minutes. If the top is getting too brown, cover it with a tent of foil (so as not to disturb the honey). Cut the focaccia into wedges and serve hot, warm, or at room temperature with a dish of additional honey for dipping.
Nutrition Facts : Calories 358.1, Fat 7.6, SaturatedFat 1, Cholesterol 0.8, Sodium 185.2, Carbohydrate 67.5, Fiber 2.7, Sugar 31.9, Protein 7.6
HONEY LEMON TEA
This is my favorite tea, my dad used to make it for me all the time. It is a sweet and sour tea. You taste the honey and then the lemon! YUM,YUM,YUM! Great for soothing sore throats!
Provided by COOKIN*KTH
Categories Drinks Recipes Tea Iced Tea Recipes
Time 3m
Yield 1
Number Of Ingredients 4
Steps:
- Pour water into a mug. Add honey and heat in the microwave for 1 minute and 30 seconds. Stir in lemon juice, mixing until honey is dissolved, then stir in the sugar.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 16.6 g
LEMON-THYME FOCACCIA ROLLS
Steps:
- Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
- Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
- Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 0 grams, TransFat 0 grams
HONEY AND LEMON TEA
Make a simple mug of honey and lemon tea for a warming drink you can brew in minutes. This easy recipe requires just two everyday ingredients
Provided by Anna Glover
Categories Drink
Time 5m
Number Of Ingredients 2
Steps:
- Mix the honey and lemon juice in the bottom of a cup while you boil the kettle. Pour over the hot water, add the lemon slice and stir well to combine. Add another teaspoon of honey if you prefer it sweeter.
Nutrition Facts : Calories 50 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
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LEMON HERB FOCACCIA - LE PETIT EATS
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5/5 (1)Category Appetizer, SnackCuisine ItalianCalories 230 per serving
- Whisk half of the water, sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook. Cover and allow to rest for about 5 minutes, or until mixture becomes foamy.
- Add the remaining water, olive oil, salt, and 1 cup flour. Beat on low speed until mixed, then add 2 and 1/2 cups (325g) more flour. Beat on low speed for about 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Turn the dough out onto a lightly floured surface and knead the dough for 3-4 minutes. If the dough is still too sticky, add more flour 1 Tablespoon at a time until the dough does not stick to your fingers when kneading and the dough bounces back slowly when poked.
- Lightly grease a large bowl with a teaspoon of olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until doubled in size.
- Generously grease the bottom and sides of a 9x13 inch baking pan with 2 tablespoons of olive oil.
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From carolinescooking.com
Ratings 5Calories 616 per servingCategory Side Dish
- Mix yeast, sugar and water so that the sugar and yeast dissolve then allow to sit until the mixture bubbles, around 5-10min.
- Meanwhile, mIx flours, thyme, lemon zest and once bubbled-up, add the yeast water. Mix to combine, tip out onto a floured surface and knead for around 5 min (stretching the dough out, folding over, turning 90 degrees and repeating) until the dough is no longer sticky.
- Lightly oil a large bowl, put the dough in and leave to prove for around 1 hour until it has doubled in size.
- Tip out the dough, press down to take out the air, divide in two (if you want two loaves, as I'd suggest) and stretch them out relatively flat. Form slightly as you prefer. You can also form directly on the baking sheet/tray.
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From italianfoodforever.com
Reviews 1Category Breads-FlatbreadsServings 12Total Time 45 mins
- In a large bowl mix together the flour, yeast, lemon zest and juice, oil, and salt, then add just enough warm water to create a workable, shaggy dough.
- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
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From cbc.ca
- Grease a 9x13-inch (3 L) metal baking pan with nonstick cooking spray. Drizzle 2 tbsp olive oil over bottom of pan. Set aside.
- Place water, yeast, salt and flour in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on high speed for 60 to 90 seconds or until well combined.
- Transfer the dough to prepared pan. Gently spread dough into an even layer to fill pan, making sure to push into the corners. Cover with a clean kitchen towel. Let rise, at room temperature, for 60 minutes or until almost doubled in size.
- Preheat oven to 400F degrees. Gently poke dough all over with fingertips to make deep indentations. Whisk remaining olive oil with warm honey and lemon zest; toss with raspberries. Spoon raspberry mixture over dough; drizzle any remaining liquid over top. Sprinkle with rosemary and scatter taleggio over top. Sprinkle generously with sea salt.
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