MEYER LEMON & THYME HEARTH BREAD

Juicy Meyer lemons and freshly picked lemon thyme add a perfumed, zesty kick to this simple, no-nonsense focaccia. It will surely become part of your life very quickly.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the water into a measuring jug, stir in the oil, and sprinkle the yeast over the top. Let stand for about 5 minutes, until frothy.

Step 2

Place the fl our and salt in a food processor and pulse until mixed.

Step 3

?en, with the motor running, add the yeast mixture to the fl our and process for about 4 minutes, until the dough comes together and forms a ball. Transfer the dough to an oiled bowl and turn to coat on all sides. Cover with plastic wrap, set aside in a warm place, and let the dough rise for about 1½ hours, until it doubles in size.

Step 4

Oil a 9 by 13-inch sheet pan. Transfer the dough to the center of the prepared sheet pan, punching it down to def l ate it. ?en, using your f i ngers, press and stretch the dough out evenly in the pan, extending it to the edges. Using your fi ngertips, dimple the entire surface of the dough. Cover with plastic wrap and set aside for 30 minutes.

Step 5

Meanwhile, preheat the oven to 375°F .

Step 6

Uncover the dough, arrange the lemon slices on top and scatter with the lemon thyme. Sprinkle generously with the coarse sea salt.

Step 7

Bake for 25 to 30 minutes, until golden brown. Serve warm.