Lemon Drizzle Focaccia 🍋 Ingredients 1 batch focaccia dough (click FOCACCIA TUTORIALS playlist button just above my grid) 1 Tablespoon unsalted butter, melted For the lemon sugar 3 Tablespoons (45g) granulated sugar Zest of two lemons For the lemon syrup 5 Tablespoons (75ml) lemon juice (about 2.5 lemons, juiced) 1/2 cup (5 Tablespoons) granulated sugar For the lemon icing 1 cup (100g) powdered/icing sugar 3 Tablespoons lemon juice (about 1.5 lemons, juiced) Zest from 1 lemon 2 Tablespoons olive oil (or coconut oil/ avocado oil), for lining the tray Method Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure there is lots of surface area for the lemon syrup and icing. You won’t need to spread the dough all the way to the edges of the tray but it should definitely measure larger than 9x13 inches after you’re done dimpling it. Mix the base focaccia dough. You will need to incorporate the lemon sugar into the dough during both sets of stretch and folds. Place the sugar and lemon zest into a small bowl and rub them together using your fingers. When it’s time for the first stretch and fold, sprinkle half of the lemon sugar over the dough and stretch and fold as instructed in the recipe. Cover and rest the dough for 15 minutes and then repeat with the second half of the lemon sugar. Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1.5 hours (or adjust if using the overnight recipe). When the focaccia dough has finished proofing in the bowl, line the tray with nonstick parchment paper and coat it with a bit of olive oil (I use regular olive oil here instead of extra virgin as it has a lighter flavour). Tip the dough onto the prepared tray and fold it up into thirds as instructed in the base focaccia dough recipe (it should look a bit like a burrito). Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours. Preheat the oven to 215C/420F and place the baking rack into the lowest position in the oven. If you have the pizza setting on your oven, use that as it will direct heat to the bottom of the focaccia to ensure the bottom will get crispy. Remove the inverted tray that's covering the focaccia dough. The dough should have spread out a bit in the tray - it won't have spread all the way to the edges of the tray though. Drizzle the melted butter over the top of the focaccia dough and then dimple the butter into the dough using your fingers. Bake the focaccia for 18-22 minutes or until the bread is golden brown. While the focaccia is baking, make the lemon syrup by combining the sugar and lemon juice in a small saucepan. Simmer and stir until all the sugar granules have dissolved. When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and icing drizzles that may drip down. Poke the focaccia all over with a chopstick or skewer and then brush all of the lemon syrup over the bread. It will soak into the dimples and holes you’ve created in the bread. Allow the bread to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lemon zest and lemon juice for the icing. Add in the lemon juice gradually until the icing is drizzling consistency (you can add more lemon juice if needed). Drizzle the icing over the top of the focaccia and let it cool for about 20 minutes to allow the icing to harden up a bit. Be sure to mop up the extra syrup/icing that dripped into the tray with warm wedges of focaccia! Enjoy! #sweetfocaccia #focacciatok #lemonfocaccia #donutfocaccia - @_lacebakes_