Meyer Lemon Focaccia

Thinly sliced Meyer lemons caramelize in the oven's heat, while the slight bitterness of the rind contrasts effectively with the salty-sweet topping on this light, crispy focaccia. Completely addictive.

PHOTO BY JAMES RANSOM

Ingredients

• 1 cup water

• 1 teaspoon active dry yeast

• 1 tablespoon coarse salt, divided

• 3 tablespoons sugar, divided (a coarse sugar, like demara, is nice for texture, but totally not critical)

• ¹/₄ cup olive oil, divided, plus additional for greasing the bowl

• 10 ounces (aka 2 1/4 cups) flour

• 1 large meyer lemon (or 2 smaller ones), washed and sliced as thinly as possible

• 2 teaspoons fresh rosemary needles

Instructions

1. In a bowl, amalgamate the water and yeast, allowing them to rest for one to two minutes to enable the yeast to hydrate and activate. Incorporate 1 teaspoon of salt, 1 tablespoon of sugar, 2 tablespoons of oil, and the flour. Combine thoroughly with a large spoon, then cover and allow to rest for 5 minutes to achieve complete hydration. Continue mixing for an additional minute or two, until the dough attains a smooth consistency. Lubricate another basin or container with a small amount of oil, then, utilizing a spatula, transfer the dough into the bowl. Cover and allow to rest for 10 minutes.

   
   

2. Once the dough has rested, utilize damp or greased hands to grasp one end of the dough within the bowl and gently pull it to fold the dough in half. Perform the same procedure with the remaining three sides of the dough, then invert the entire dough ball. Allow to rest for 10 minutes, then repeat 2 to 3 additional times. Subsequent to the final folding, cover the bowl and refrigerate for a duration of overnight or up to two days. These folds may appear quite meticulous, although they serve the dual function of introducing air pockets into the dough and enhancing its firmness without the need for extra flour.

   
   

3. Approximately 1.5 to 2 hours prior to baking, contingent upon the ambient temperature of your kitchen, remove the dough from the refrigerator and permit it to reach room temperature for approximately 45 minutes to eliminate the chill. Line two baking sheets with parchment paper or generously coat them with olive oil. Carefully separate the dough into two portions (they may resemble blobs rather than spheres) and position them on the prepared sheets. Allow the dough to rest for 10 minutes to relax. Subsequently, using oiled or wet hands, employ your fingertips to gently pat and push the dough into 9-inch circles from the center outward, creating dimples without fully compressing it. If the dough proves resistant, pat it out slightly, allow it to rest for approximately 5-10 minutes, then continue to pat it out further as necessary. It is crucial to expand the dough to at least this diameter; otherwise, it will be excessively thick for proper cooking. Allow to rise for around 30-45 minutes, contingent upon the ambient temperature of your kitchen and the initial warmth and elevation of the dough before to manipulation. Preheat the oven to 500 degrees while the dough is rising.

   
   

4. Once the dough has risen, distribute the lemon slices and rosemary needles evenly on top, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with the remaining 2 tablespoons of sugar and 2 teaspoons of coarse salt. (equivalent to 1 tablespoon per teaspoon for each focaccia). Insert the trays into the oven, then reduce the temperature to 450 degrees. Bake for around 20 minutes, until the focaccia attains a golden brown hue (it may appear somewhat undercooked in certain areas, particularly around the lemons, but as long as there are no significant uncolored patches, it will be acceptable). Allow to cool slightly, then serve warm or at ambient temperature (preferably immediately).