Focaccia dolce with lemon

350 g flour (half T 45 / half T 55)
10 g fresh yeast or 3.5 g dry baker's yeast
240 ml lukewarm water
1/2 tsp salt
80 sugar - 2 tbsp
2 untreated lemons
50 g candied lemon zest
Olive oil

Finely grate the zest of the two lemons. Mix them with the sugar and rub with your fingers so that the scent of the zest permeates the sugar.

In a container, dilute the yeast in water. Add flour, sugar, grated zest, and salt. Mix. Drizzle with olive oil. Leave to rest for 10 minutes, then stretch the dough with your hands 3 or 4 times. See the gesture on the Instagram video. Or on the FB video
Cover and let stand for 40 minutes.

Drizzle the worktop with olive oil. Transfer the dough over. Spread it out with your fingers and fold it in 3, in a wallet, one way and then in the other. See the gesture on the Instagram video. Or on the FB video
Put it back in the container. Cover and let stand for 40 minutes.
Repeat folding twice. When the last folding, add the candied lemon zest cut into small pieces.

After the last folding, place the dough in a 20 x 30 cm oiled pan or on a baking sheet. The mold is not mandatory.
Cover and let stand for 20 minutes.
Spread the dough with your fingers. Cover and let stand for 20 minutes, until the oven is preheated.

Preheat the oven to 180oC, with a container filled with water.
Sprinkle the focaccia with a tablespoon of sugar. Bake for 25 to 30 minutes. Adjust the cooking time if necessary.

Squeeze 1/2 lemon. Mix 1 tbsp lemon juice with 1 tbsp olive oil and 1/2 tsp sugar.
As soon as you leave the oven, brush the focaccia with this mixture. Sprinkle with 1/2 tbsp sugar.
Enjoy warm or cold.

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