Ingredients
- 3 teaspoons active dry yeast
- 1/3 cup lukewarm water
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature (plus more for the bowl)
- 1 large egg
- Zest of 1 lemon
- 1/4 teaspoon Kosher salt
- 1/2 cup granulated sugar
- 1 1/3 cup all-purpose flour
Preparation
- In a small bowl, stir together the yeast and lukewarm water. Set aside for 5 minutes until yeast has dissolved.
- In a large bowl, mix together 1/2 cup (1 stick) of the butter, the egg, lemon zest, salt, and 2 tablespoons of the sugar. Add yeast mixture, then gradually add the flour, mixing with a wooden spoon until you have a soft but elastic dough.
- Grease a bowl with butter. Shape dough into a ball and transfer to the prepared bowl. Cover with a damp kitchen towel, then let rise until doubled in size, about 2 hours.
- Preheat oven to 450°F.
- On a surface lined with parchment paper, roll out the dough to a circle about 9-inches across and 1/2 inch thick. Press the edges to create a 1/2 inch border.
- Sprinkle remaining sugar over the dough and dot with the remaining butter.
- Transfer to a baking sheet, then bake until golden and caramelized, about 15 minutes. Let cool 5 minutes until slicing and serving. Serve warm and enjoy!