Baking/ Italy

Sweet Focaccia from Alexandria with lemon zests

Focaccia sucrée & lime

Piece of life

Taking a look at my Instagram feed some few days ago, I faced the recipe of sweet focaccia with cherries and thyme from Carine, of the “Chic, Chic, Chocolat” blog. As you know, I recently fell in love with focaccias, but a sweet version of it I had never seen. Obviously, my curiosity was piqued and I started to snoop around.

I found that the sweet focaccia is originated from a village in Italy, Alexandria, in the Piedmont region (northern Italy). The recipe is simply a version of the classic focaccia, to which milk and sugar have been added.

Sweet Focaccia with Lemon

About the Sweet Focaccia with Lemon

The recipe is really simple. It consists of a classic yeast dough, with its regular rising time. I followed the recipe found on the RAI (Italian TV channel) website. The only variation I made was to add the lemon zest (green lemon) in the brine that covers the top of the focaccia, but you can ignore it or replace it with other flavours. And rightly so, let’s talk about this brine! It allows the focaccia surface to caramelize, giving it a crispy and tasty crust, a delight.

Sweet Focaccia with Lemon

Do you need some inspiration?

If you love focaccias, I recommend you this basic recipe that you can customize according to your taste.

Focaccia sucrée & lime

Sweet Focaccia from Alexandria with Lemon Zests

A focaccia sweet version, with a light caramelized crunchy crust… believe me, you will want to try it!
Course: Bakery
Cuisine: Italian
Keyword: Easy recipe, Gourmet recipe, World cuisine
Prep Time: 15 minutes
Temps de repos: 2 hours 30 minutes
Cooking time: 20 minutes
Print Recipe

Ingredients

  • 500 g flour
  • 4 g fresh baker's yeast
  • 150 ml warm water
  • 150 ml warm milk
  • 20 g sugar
  • 25 g olive oil
  • 1 tsp salt

Pour les finitions

  • 12 g olive oil
  • 12 g water
  • 50 g sugar
  • 1 zests green lemon
  • semolina (or flour)

Instructions

  • Mix the water and the milk. Dissolve the yeast (the liquid must not be too warm or it will deactivate the yeast)
  • In a salad bowl, pour the flour and the salt. Mix then add the sugar, the oil and the liquid mixture (water/milk/yeast). Mix coarsely and transfer the dough to a floured surface.
  • Knead the dough with your hand palm, no stop, during around 10 minutes.
  • Cover it with a clean cloth and set it aside for 1h30 in a warm place.
  • Oil the dish and flour it with the semolina (or flour). Place the dough and gently stretch it to the edges.
  • Prepare the brine by mixing the oil, the water, the sugar and the lemon zests.
  • Brush the dough surface with the brine then make small cavities with your fingertips all over its surface.
  • Cover it again and set aside for 45 minutes.
  • Preheat the oven to 200°C (400°F).
  • Bake the focaccia for 20 minutes, or until it is well golden.

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