Bright and slightly bitter, the salted lemon slices atop this bread give it character. But this recipe is endlessly flexible. Instead of lemons, try topping the bread with your favorite cheese (about 1 cup shredded), some chopped fresh herbs, or whatever else strikes your fancy. This dough makes a wonderful pizza crust too. Prep and Cook Time: 3 hours. Notes: The final sprinkle of salt is a nice way to use fleur de sel or other fancy salt, if you have some. You can make the dough a day ahead and chill it, covered, in the refrigerator overnight for its first rise.