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!
Portions 8
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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.