Meyer Lemon Focaccia January 29, 2013

It is Meyer Lemon season. I have been in love with Meyer Lemons since I was a little girl. My great grandmother had an ever bearing Meyer. Coming from a citrus family has advantages. I wonder how that 60+ year old tree in Glendora, California  is doing now. I do lots with the lemons on my tree and those I buy to supplement my habit. Here is what I did with some of them yesterday.

Meyer Lemon Focaccia

Ingredients:

Makes 1 focaccia.

• 1 package (1/4 ounce) instant yeast or 2 1/2 teaspoons if you use bulk
• 5 cups all-purpose flour, preferably organic
• 2 1/2 teaspoons sea salt
• Olive oil, for bowl and baking sheet
• 1/2 cup mozzarella or pecorino toscano thinly shredded
• 2 lemons, very thinly sliced crosswise
• about a tablespoon of fresh rosemary
• 1-2 meyer lemons sliced thinly and seeded
• Parmigiano Reggiano cheese to grate over the top
• 1/4 teaspoon crushed red pepper (more if you like a kick)
• thinly sliced sweet onion

3-4 tablespoons extra-virgin olive oil (I use smoked)

*Note: It is best to use very fresh lemons for this, as older lemons rinds become difficult to chew.

Method:

1. In a large bowl, or in a bowl of a stand mixer, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.
2. Add remaining 2 1/2 cups flour and salt; mix until well combined. Change to the dough hook if using a stand mixer. If using the mixer, knead with the mixer. If doing by hand, 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.
   
3. Scatter semolina on a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.
4. Preheat oven to 500 degrees.
5. “Dimple the dough with your fingers  Drizzle some olive oil on the dough. Cover dough lightly with Pecorino or Mozzarella  and lemon slices, then sprinkle with rosemary and pepper; drizzle with more extra-virgin olive oil. Gate a little Parm over the top.
   
6. 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.
   
7. Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.