ROSEMARY, LEMON, AND PEPPER FOCACCIA
An incredible bread! Using lemons on a focaccia seemed so unusual to me, I just had to try it--absolutely loved it! All these flavors play together so nicely. Recipe adapted from "A New Way to Cook", by Sally Schneider. I use Peter Reinhart's recipe for pizza dough, which I hope to post soon.
Provided by GaylaJ
Categories Yeast Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 27.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 14.8, Carbohydrate 2, Fiber 0.9, Protein 0.5
LEMON-PEPPER FETTUCCINE
This just arrived in my Food Network Magazine and looks fast, simple and tasty. Serve with a fresh salad and crusty bread - YUM.
Provided by Bonnie G 2
Categories Spaghetti
Time 20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of salted water to boil.
- Add fettuccine and cook as label directs.
- Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt butter in skillet over medium heat.
- Add shallot and pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes.
- Whisk cream, egg yolk and lemon zest in a bowl.
- Reduce heat to low and add cream mixture and cheese to skillet.
- Cook, whisking until lightly thickened, about 2 minutes.
- Season with salt and 2-3 teaspoons pepper.
- Add pasta to skillet and toss, adding enough of reserved cooking water to loosen sauce.
- Divide among bowls and garnish with more pecorino.
Nutrition Facts : Calories 627.5, Fat 35.2, SaturatedFat 20.3, Cholesterol 222.8, Sodium 49.2, Carbohydrate 64.3, Fiber 3, Sugar 1.8, Protein 14.4
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
LEMON PEPPER FOCACCIA
This foccacia comes from a Denver restaurant; unfortunately, I can't remember which one. It has been very popular in our house for some years, and has made for a lot of compliments. My wife takes the lemon off, but likes it anyway
Provided by Vic17460
Categories Yeast Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 211.6, Fat 14, SaturatedFat 2, Cholesterol 0.6, Sodium 30.8, Carbohydrate 19, Fiber 1.2, Sugar 0.1, Protein 3.1
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- 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.
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