A delightful focaccia bread infused with lemon flavor, topped with a sweet lemon syrup and icing. This bread is perfect for lemon lovers and can also be made with fresh blueberries.
1: Mix the dough.
2: In a small bowl, mix the granulated sugar and lemon zest.
3: During the first and second sets of stretch and folds, sprinkle half of the lemon sugar over the dough and fold as instructed.
4: Cover the dough and let it rest and rise at room temperature for about 1-1.5 hours.
5: Line a 13x18 inch tray with nonstick parchment paper and coat it with olive oil.
6: Tip the dough onto the prepared tray, fold it up into thirds, and flip it over so the smooth side is on top. Cover and let it proof for 1-1.5 hours.
7: Preheat the oven to 205°C (400°F) with the baking rack in the lowest position.
8: Drizzle melted butter over the top, and dimple the butter into the dough using your fingers.
9: Bake for 18-22 minutes or until golden brown.
10: While the focaccia is baking, combine the lemon juice and sugar in a small saucepan and simmer until the sugar dissolves.
11: Transfer focaccia to a wire cooling rack, poke holes all over the bread and brush the lemon syrup over it.
12: Allow the bread to cool for about 15 minutes.
13: Mix the powdered sugar, lemon juice, and zest to make the icing, drizzle it over the top, and allow it to harden before serving.
