A salty, citrusy twist on classic focaccia made easy with our Anchovy & Lemon Butter.
WHAT DO I NEED?
For the dough
3 ½ cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
1 ½ tsp kosher salt
1 ½ cups warm water
2 tbsp olive oil
For the topping
1 stick Anchovy & Lemon Butter, softened
2 tbsp olive oil
Zest of 1 lemon
2–3 anchovy fillets, finely chopped (optional for extra punch)
Flaky sea salt
Fresh parsley or chives, finely chopped
In a large bowl, whisk together flour, yeast, and salt. Add warm water and olive oil, mixing until a shaggy dough forms. Cover and let rise at room temperature for 1–2 hours, until doubled in size and bubbly.
Generously oil a 9x13 baking pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. Cover and let rise again for 30–45 minutes.
Preheat oven to 425°F. Dimple the dough all over with your fingers. Spread dollops of softened Anchovy & Lemon butter across the surface so it melts into the dough as it bakes. Drizzle with olive oil, sprinkle with lemon zest, chopped anchovies (if using), and flaky salt.
Bake for 20–25 minutes, until the focaccia is golden and crisp on the edges. Remove from the oven and top with fresh herbs. Let cool slightly before slicing.
Serve warm with extra Anchovy & Lemon Butter on the side, or slice for sandwiches, aperitivo boards, or alongside a big salad.
