Lemon Focaccia with Manchego
52 weeks of baking – Citrus
I love me some good crispy focaccia.
Focaccia is the bread that inspired me to ask the cook on Bounty to teach me how to make bread. She was kneading it in a large bowl, one had covered in sticky dough while the other hand added a bit of flour here and there to get the consistency right. There was something memorizing about watching her work and the end product was great. Some of the other crew had been making bread in the middle of the night, on the 12-4 watch, but all of their loaves turned out like bricks and weren’t that great to eat. I wanted to try my hand at making something edible, I wanted a real bread lesson from someone who knew what they were doing.
Over the years I’ve tried several different recipes, but I keep going back to the one I got from the cook that taught me how to make bread. It’s been tweaked over the years from the original, but I love that it’s one of the first recipes for bread I ever used. The top of this focaccia is garnished with manchego cheese, fresh rosemary and thin slices of lemon that remain tart and bright after they have been baked. This bread is best devoured shortly out of the oven while the cheese is crispy and the lemons are soft, I bet it would be just as good the next day but I wouldn’t know, mine got gobbled up in minutes and yours will too.