Lemon Rosemary Formula
A while back I bought a lemon rosemary boule from Della Fattoria Bakery in Petaluma. I took one little piece at the edge of the crust and then I made the mistake of sharing it with a herd of locusts my office mates.
They tell me it was wonderful! There was little lemon rosemary flavor at the edge of the crust and none of the coarse salt which they tell me really brings out the flavor. So I didn't really get a good taste of the bread, and it's not really practical for me to go there and get another loaf just for me this time (though I've been trying hard to come up with the proper excuse).
So I'd like to try my own lemon rosemary bread with coarse salt on top. I don't harbor any illusions that my skills equal Della Fattoria, but I can certainly make a decent artisan style home made loaf.
The rosemary is easy, but how about the lemon? I have lemon infused olive oil, and I know the original is an olive oil dough. Will it be enough to simply use the lemon olive oil in the dough? Should I add zest? How much? Lemon juice? Should I make a straight dough, or would it be best with my wild yeast culture?
If anyone has a formula or ideas on how to create a tasty lemon rosemary bread, let me know.