Ferla Spiced Focaccia with Lemon
Makes one 9”x13” loaf.
Our Ferla Spice is full of glorious Sicilian flavor and is perfect for topping focaccia. This recipe calls for an overnight rise, which lets gluten develop without kneading and creates a chewy, flavorful loaf.
1¼ cup warm water
2 tablespoons olive oil
1 tablespoon honey
½ cup all-purpose flour
½ cup very thinly sliced onion*
1 lemon, cut in very thin slices
1 teaspoon Ferla Spice
Olive oil, for drizzling
Measure dry ingredients into a large glass or ceramic bowl and whisk them together. Separately, stir the liquids together (tip: add the oil to the water, then use the same spoon to measure the honey — the residual oil keeps the honey from sticking to the spoon!)
Add the liquids to the dry ingredients. Mix them together to form a shaggy dough using quick, strong strokes. Be sure to work in all the dry ingredients. Cover the bowl tightly with plastic or a beeswax wrap and set it in a warm place — room temp is fine — and allow the dough to rise overnight (8–14 hours). When the dough is ready to form, it will have approximately doubled in bulk, the surface will be covered with small holes and bubbles, and it will look damp.
Prepare to shape the dough by flouring a work surface, setting out a bench knife, and greasing a heavy 9” x 13” baking pan.
Use a rubber spatula to turn the dough out onto the floured work surface and sprinkle a little more flour over the dough. Use the bench knife to turn the dough over one time, then pat the dough into a rectangle — it will be damp and feel “looser” than a kneaded dough would.
Use the bench knife to transfer the dough to the baking pan. Dust your hands with flour, then gently press the dough with your fingertips to spread it evenly to the corners of the pan. The dough’s surface will be dimpled, which is what you want! Cover the pan with a damp tea towel and let the dough rest for 20–30 minutes.
While the dough rests, preheat oven to 450° F.
Scatter the onions, lemon slices, and remaining teaspoon Ferla Spice over the rested dough, then drizzle generously with olive oil all over. Bake in the middle of the oven for 20–25 minutes. Let the loaf cool for about 10 minutes before lifting it out of the pan or cutting it.
Focaccia is at its best on the day it’s made, but it will keep in a sealed bag (stored at room temperature) for up to three days. Leftovers are nicer when reheated a bit.
*To ensure that the onion slices brown nicely, squeeze them dry using a paper towel.