600g bread flour
1 tablespoon salt
2.5 tsp instant active yeast
1 tablespoon honey
540ml warm water
30g room temperature butter
¼ cup of olive oil + more for drizzling on the dough
2 meyer lemons, sliced thinly (seeds removed)
2 stalks rosemary, leaves picked from the stalk
1 bunch sage, leaves picked
4 garlic cloves
Mix the flour, salt and yeast in a large mixing bowl. Mix the honey and water together and then add to the flour and use your hands to mix until no more dry flour can be seen. It will still be shaggy and messy. Cover with a damp tea towel.
Every 30 minutes, for the next 1.5 hours, use wet hands to stretch and fold the dough over itself. By the 3rd and last fold the dough should look more uniform and smooth. Cover with a tea towel and leave until the dough has risen by 75%.
When the dough has risen, spread the butter all over the Mud platter and then tip the dough into the platter. Press the dough down and stretch it to the edges. Pour a bit more olive oil over the top of the dough so it doesn’t dry out and leave the dough in a warm spot to rise again. When the dough has risen again (the time this takes depends on the temperature in the room but can take anyway from 1-2 hours) and looks really fluffy, you’re ready to proceed.
Preheat your oven to 225C.
Blend the garlic, olive oil and herbs in a small food processor or chop finely by hand and combine with the oil. Pour this oil on top of the proofed dough and spread it around with your hands. Place the lemon slices on top of the oil and then use your fingers to press the herbs and lemon slices down into the dough.
Sprinkle the top with flaky sea salt and bake for 35-45 minutes until deeply golden and browned all over.
When finished, immediately scoop the focaccia out and allow to cool on a cooling rack so the bottom stays crispy. Cut into pieces and serve.
Danielle Alvarez is a professional chef living and working in Sydney, Australia. Danielle is originally from Miami, FL in the USA and previously lived and worked in Northern California. Cooking with both heart and mind, Danielle's food is created to nourish, with an eye to respecting and valuing our producers.
Danielle is pictured here with Shelley Simpson, Mud Australia Founder and Creative Director.
Follow Danielle: @daniellemariealvarez