Lemon and Rosemary Focaccia

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Lemon and Rosemary Focaccia - watch while I give you the easy, fool-proof method for making perfect focaccia dough every time. Every region of Italy makes some form of focaccia, but if we want to nitpick, it seems that focaccia had its start in the Ligurian culinary tradition. In Genova, the capital city of Liguria, freshly baked focaccia studded with basil leaves enhances almost every table. But as you travel to the different regions of Italy, the herbs and flavorings will change from rosemary to oregano to olives, onion, and tomatoes. Here I make it with lemon and rosemary, but the variety of toppings on the Italian focaccia is endless. You should feel free to change this recipe by using the herb that you have in your refrigerator, or your family’s favorite. Buon Gusto!
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