Rosemary Citrus Foccacia

Ingredients-

For the Focaccia:

• 4 cups (500g) bread flour 
• 2 tsp active or instant yeast (see note)
• 2 tsp salt + more for the top
• 2 cups (480ml) warm water
• 3-4 tbsp olive oil
• Butter for the pan
• Fresh rosemary
  

For the Citrus Curd:

• 2 egg yolks (60g) or 1 large egg
• ¼ cup (50 g) granulated sugar
• ¼ cup (60ml) fresh lemon juice or blood orange juice (about 1 lemon)
• Zest of 1 lemon
• ½ tsp roughly chopped fresh rosemary
• 4 tbsp (56g) unsalted butter, cubed, room temperature

NOTE: If using active yeast, mix it together with the warm water and allow to rest for 15 minutes. Then proceed with the recipe.

Directions-

1. In a large bowl, whisk together the flour, salt, and instant yeast (if using). Stir in the warm water (with or without the active yeast) until it comes together. 
2. Cover the bowl with a tea towel and let rest about 1.5 to 2 hours in a warm spot in your house until double in size.
3. With oiled hands, gently pull the dough away from the sides of the bowl then pull up on one side of the dough and fold it up and over the dough. Turn the bowl 90 degrees and repeat. Do this about 6 times until the dough forms a ball.
4. Grease a 9x13 ceramic pan with butter and a couple tablespoons of olive oil.
5. Pour out the dough in the middle of the pan, cover, and allow to double in size to fill the pan, about 1 hour.
6. Meanwhile, make the citrus curd.
7. In a small to medium saucepan, whisk together the egg yolks and granulated sugar. Add the zest and citrus juice, along with the rosemary.
8. Whisk constantly over medium heat until it just starts to boil. 
9. Turn off the heat and add the butter. Whisk until the butter has melted and completely incorporated.
10. Pour into a small bowl to cool at room temperature.
11. To finish the focaccia, oil your hands and use your fingers to make indentations in the dough.
12. Dollop the cooled citrus curd over the top aiming for the indentations and sprinkle with sea salt and fresh rosemary.
13. Bake 25 to 30 minutes until golden brown!

Enjoy!

Recipe by Molly J. Wilkinson of @mollyjwilk