Lemon and bay sweet focaccia recipe

1. Add 300ml warm water to a mixing bowl and stir in the sugar. Sprinkle over the yeast, stir again, then set aside for 5 mins or until foamy.
2. Stir through the lemon juice, then add the flour, ½ tbsp salt and the lemon zest. Use the dough hook attachment of an electric whisk or mixer and mix on a slow speed to form a dough. Increase the speed to medium and mix for 10 mins or until very elastic and sticky. Or knead for 10-15 mins by hand.
3. Grease a bowl with 2 tbsp oil, then scrape the dough into it using a spatula. Loosely cover with oiled clingfilm; set aside in a warm place for 1 hr or until doubled in size.
4. Grease a 23 x 33cm baking tin with 1 tbsp olive oil. Transfer the risen dough to the prepared tin and coat in the oil. Press the dough to the edges, let it relax and pull away, then press to the edges again. Cover with the oiled clingfilm and set aside in a warm place for 45 mins or until doubled in size.
5. Preheat the oven to gas 6, 200°C, fan 180°C. Wet your hands, then use your fingertips to make dimples all over the dough. Arrange the thinly sliced lemon slices over the top, then drizzle over the remaining 2 tbsp oil and scatter with ½ tbsp sea salt flakes. Bake for 20-25 mins until risen and golden.
6. Meanwhile, make the lemon drizzle. Put the sugar, bay leaves, lemon juice and 60ml water in a saucepan, bring to the boil and bubble for 3 mins; remove from the heat. Leave the baked bread to cool for 5 mins, then pour the syrup all over it. Scatter with the lemon zest and cut into wedges to serve. The focaccia will keep in an airtight container for up to 3 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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