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1
In the bowl of a stand mixer, dissolve yeast in 1 3/4 cups warm water (90u00b0 to 105u00b0). Let sit until foamy, about 5 minutes.
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2
Attach dough hook and, with mixer on low, add olive oil, flour, and 4 tsp. salt. Mix until dough is smooth, about 2 minutes. (It will still be fairly sticky and won't pull away from the inside of bowl.) Using a spatula or oiled hands, put dough in a large, oiled bowl, cover with a clean towel or plastic wrap, and let sit until doubled in bulk, 1 1/2 to 2 hours.
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3
Meanwhile, slice lemons as thinly as possible. Discard any seeds. Put lemons and 1 tbsp. salt in a bowl. Let sit at room temperature at least 1 hour and up to 1 day.
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4
Preheat oven to 425u00b0. Lightly oil two 10- by 15-in. baking sheets. Punch down dough, divide in half, and put each half on a baking sheet. Flatten dough as much as possible, pushing gently from the center out. (Dough will pull back toward the center; don't worry if it doesn't stay in place.) Let rest 10 minutes and then flatten again, pushing the edges and corners down to help them stay put (if it pulls back a bit, that's okay, but you want to make the dough as thin and flat as possible).
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5
Lift lemon slices out of their juices and lay them evenly over the dough, pressing them into dough as much as possible. Sprinkle dough with remaining 2 tsp. salt. Bake until brown and crispy, about 25 minutes. While bread is still warm, cut each sheet into 15 pieces. Cool on wire racks.
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6
Note: Nutritional analysis is per piece.
