Forno Nica's Lemon & Rosemary Focaccia

Set at Forno Nica

25 minutes, plus 2 hours proving and 25 minutes baking · Serves 8–10

the bread Cortelume wakes up to

Ingredients

• 500g strong white bread flour
• 7g fast-action dried yeast
• 2 tsp fine sea salt
• 350ml lukewarm water
• 90ml extra-virgin olive oil, plus extra for the tin and drizzling
• Zest of 2 lemons
• 3 tbsp fresh rosemary leaves, roughly chopped, plus a few whole sprigs
• Flaky sea salt, to finish

Method

1. In a large bowl, mix the flour, yeast and fine salt. Make a well and pour in the water and 60ml of the olive oil.
2. Bring together into a shaggy dough, then knead for 8–10 minutes, by hand or in a stand mixer, until smooth and elastic.
3. Knead in half the lemon zest and half the chopped rosemary. Place in an oiled bowl, cover, and leave to rise for about 1 hour, or until doubled.
4. Generously oil a 30 x 20cm baking tin. Tip in the dough and gently stretch it out towards the edges with oiled fingers - don't worry if it doesn't reach every corner yet.
5. Cover loosely and leave to rise again for 45 minutes to 1 hour, gently stretching it to fill the tin once more halfway through.
6. Heat the oven to 220°C (200°C fan). Dimple the dough all over with oiled fingertips, then scatter over the remaining lemon zest, chopped rosemary and a few whole sprigs.
7. Drizzle generously with the remaining olive oil and finish with flaky sea salt.
8. Bake for 20–25 minutes until deeply golden. Cool for at least 10 minutes in the tin before slicing.

Essy note: In Cortelume, this is the loaf Nica wraps in paper for someone about to leave - always a little more salt than usual. Best eaten still warm, torn by hand rather than sliced.