Rosemary, Lemon, and Pepper Focaccia
50 mins (prep 30, cooking 20)
9 ingredients
6 servings
An incredible bread! Using lemons on a focaccia seemed so unusual to me, I just had to try it--absolutely loved it! All these flavors play together so nicely. Recipe adapted from "A New Way to Cook", by Sally Schneider. I use Peter Reinhart's recipe for pizza dough, which I hope to post soon.

Categories:  served-hot , <-60-mins , fruit , citrus , presentation , inexpensive , breads , finger-food , appetizer , yeast-breads , time-to-make , lemon ,
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Serving Size (3.13 g)
Servings 6
Amount per Serving
Calories 21.79 Calories from Fat 22.14
% Daily Value *
Total Fat 2.46g 22.75%
Saturated Fat 0.34g 10.21%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.05mg 0.01%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.02mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pizza dough, finely chopped fresh rosemary, fresh ground black pepper, freshly grated parmigiano-reggiano cheese