Sunkist® Lemon Garlic Focaccia

Directions

1. Mix 2 tsp of Sunkist® lemon juice with the tsp of instant yeast in a small cup. Pour the warm water into a bowl and add the instant yeast & Sunkist® lemon juice mix, the honey, the olive oil,the sea salt and then whisk. Then add the white flour and stir with a spatula until your mixture looks like a hydrated sticky dough. Cover your bowl with a towel & let the dough rest for 10 minutes.
2. After that, wet your hands and start stretching and folding your dough (around 10 folds) then cover the bowl again with your towel and let it rest for 10 minutes.
3. After 10 minutes, do the same thing one more time: wet your hands and start stretching and folding your dough (around 10 folds).​
4. Place your dough smooth side up and pour some olive oil. Slick the surface of the dough with olive oil and cover your bowl with a plastic wrap.
5. Place your bowl into the fridge overnight (or for 2 days for a bubblier focaccia).
6. The next day or two later, take your dough out of the fridge and remove the plastic wrap.
7. Get a 22 x 23 cm (9 x 13 inch) tray and line it with parchment paper. Pour 3 tablespoon of olive oil on top of your paper. Place the dough into the tray with your oiled hands and cover +proof the tray for 2 hours.​
8. If your dough hasn’t spread into the whole tray, oil your hands once again and spread the dough out so it fills the whole tray. 
9. Now it’s time to dimple it! You can start by drizzling olive on top of your dough and using your fingers, press straight and deeply into the dough to create dimples all across your dough.Push your roasted garlic cloves and your Sunkist® lemon zest into the dough while dimpling it.
10. Oil the rosemary with some olive oil and sprinkle it on top of the dough. Add your Sunkist® lemon pieces on top and sprinkle with some flaky sea salt. Let the dough rise one last time for20 minutes.
11. Bake at 220 Celsius or 430 Fahrenheit for 20 minutes. Enjoy!​