Spring Onion and Lemon Focaccia

April 21, 2012
3 Ratings
  • Serves 10-12
Author Notes

Focaccia is one of my favorite breads to make because you can combine the ingredients in the mixer without having to knead the dough. There are several steps to this recipe but some can be done in advance. You can bake the potato ahead of time, and you can also sauté the spring onions in olive oil earlier in the day as well. The dough should be sticky, so be careful not to add too much flour. (I prefer using 00 flour for pizza and focaccia.) Lastly, I live at 4500 feet above sea level so this recipe works well at high altitude; you may need a bit more flour if you are at sea level. The spring onions came from our garden and I love the addition of lemon to brighten the flavors. —Judy's Culinaria

Test Kitchen Notes

Judy's Culinaria's recipe makes the most fragrant, delicious-smelling dough that I couldn't wait for it to finish baking! I followed her instructions to have a slightly sticky dough, but found that the baking time wasn't quite long enough, and my focaccia needed a full 40 minutes in the oven. With the extra baking time it turned out beautifully. The healthy amount of yeast gives it a nice springy dough. Also, I couldn't find 00 flour where I live in Oxford, so I went with strong bread flour, and was happy with the results. —Susan

What You'll Need
  • 1/2 cup Extra virgin olive oil
  • 1/2 cup Chopped spring onions
  • 1 teaspoon Fresh thyme leaves
  • 1 Large Russet potato
  • 2 tablespoons Yeast
  • 1 teaspoon Sugar
  • 2 cups Warm water
  • 2 teaspoons Lemon zest
  • 2 teaspoons Kosher salt
  • 5 cups 00 flour
  • 1-2 tablespoons Extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  1. Place olive oil in a sauté pan on medium heat. When the oil is warm add spring onions and fresh thyme. Sauté for 5 minutes until spring onions are soft and fragrant. Remove from heat and let sit for 10 minutes.
  2. While spring onion mixture is resting microwave potato about 10 minutes until soft. Peel and chop potato, then put through a ricer. You want 2 cups of riced potatoes; do not pack them to measure.
  3. Combine yeast, sugar and water in a small bowl. Cover with plastic wrap and let sit 5 minutes until foamy.
  4. In a mixing bowl combine yeast mixture, spring onions and all of the olive oil they were sautéed in, riced potatoes, and lemon zest. Mix until combined - 1 minute.
  5. Add 2 tsp. kosher salt and flour 1 cup at a time until you have a sticky dough. Mix for 3 minutes until soft dough forms. Pour dough into an oiled ceramic bowl. Cover tightly with plastic wrap and let sit in a warm place for 1 hour or until doubled.
  6. Pour dough onto an oiled jelly roll pan. Dimple the dough and let sit for 20-30 minutes to continue rising. Preheat oven to 375 degrees.
  7. Brush remaining oil on dough and sprinkle with 1/4 tsp. kosher salt. Bake for 25-30 minutes until golden. Remove from oven and let cool on rack.
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