Meyer Lemon & Thyme Hearth Bread
The combination of juicy Meyer lemons and earthy thyme take bread up a notch.
- 1 cup warm water (about 110 degrees F)
- 1/4 cup olive oil
- 1 1/4-ounce package active dry yeast
- 3 cups unbleached all-purpose flour
- 1 teaspoon fine sea salt
- 4 Meyer lemons, thinly sliced
- 1 small bunch lemon thyme
- Coarse sea salt, for sprinkling
- Pour the water into a measuring cup, stir in the oil, and sprinkle the yeast over the top. Let stand for about 5 minutes, until frothy.
- Place the flour and fine sea salt in a food processor and pulse until mixed. Then, with the motor running, add the yeast mixture to the flour and process for about 4 minutes, until the dough comes together and forms a ball. Transfer the dough to an oiled bowl and turn to coat on all sides. Cover with plastic wrap, set aside in a warm place, and let the dough rise for about 1 1/2 hours, until it doubles in size.
- Oil a 9 x 13-inch sheet pan. Transfer the dough to the center of the prepared sheet pan, punching it down to deflate. Then, using your fingers, press and stretch the dough out evenly in the pan, extending it to the edges. Using your fingertips, dimple the entire surface of the dough. Cover with plastic wrap and set aside for 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
- Uncover the dough, arrange the lemon slices on top and scatter with the lemon thyme. Sprinkle generously with the coarse sea salt. Bake for 25 to 30 minutes, until golden brown. Serve warm.
- Adapted with permission from Citrus: Sweet and Savory Sun-Kissed Recipes by Valerie Aikman-Smith and Victoria Pearson (Ten Speed Press, 2015)
- Photo credit: Victoria Pearson