Lemon Rosemary Flatbread
Cocas or what you might know as “focaccia” or flatbreads can be found in bakeries all across Spain because it’s the perfect mid-morning solution to that mealtime they call “almuerzo”. This version is subtly flavored with the classics Mediterranean flavors of lemon and rosemary to create a succulent and tasty bread basket side to any mealtime!
Ingredients
Instructions
In a bowl, mix warm water, active dry yeast, and sugar. Let it sit in a warm place for 10 minutes to ferment.
Add 2 tablespoons of olive oil, 5 and 1/4 cups of bread flour, finely chopped rosemary, lemon zest, and salt to the bowl. Mix well.
Knead the dough for 2 minutes using a Thermomix or by hand on a floured surface. Let the dough rest for 8 minutes.
Gently pull the dough together in a bowl and turn it over. Coat the inside of the bowl with oil and place the dough in it. Cover with a shower cap or plastic wrap and let it rise for an hour.
Take the dough out of the bowl and stretch it out on a flat pan. Let it rise for another 10 minutes. While waiting, preheat the oven to 450 degrees Fahrenheit or 220 Celsius.
Mix thinly sliced lemons, onions, fresh rosemary, and Picual olive oil in a bowl.
Spread the mixture and anchovies evenly on top of the dough.
Bake it for 30 minutes or until golden brown.
Let the bread cool for a few minutes before slicing it into 8 pieces.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
