Lemon Herb Focaccia

Why You’ll Love This Recipe

I love this focaccia because it gives me a beautifully airy interior without requiring complicated shaping. Once the dough has risen, I simply stretch it into the pan, create the classic dimples with my fingertips, and add plenty of olive oil and toppings.

The lemon and herbs make this version especially fresh and fragrant. I use lemon zest rather than lots of juice so I get concentrated citrus flavor without adding unnecessary liquid or acidity to the dough.

I also like how versatile focaccia is. I can serve it as bread with dinner, slice it horizontally for sandwiches, cut it into small pieces for appetizers, or enjoy it warm as a snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the focaccia dough:

• All-purpose flour or bread flour
• Warm water
• Active dry yeast or instant yeast
• Granulated sugar or honey
• Fine sea salt
• Extra-virgin olive oil

For the topping:

• Extra-virgin olive oil
• Fresh lemon zest
• Fresh rosemary
• Fresh thyme
• Flaky sea salt
• Freshly ground black pepper
• Thin lemon slices, optional

I prefer fresh herbs because they become wonderfully aromatic as the focaccia bakes. I also use a flavorful extra-virgin olive oil since it plays such an important role in both the texture and taste of the finished bread.

Directions

1. I combine the warm water, yeast, and sugar or honey in a large mixing bowl. If I’m using active dry yeast, I let the mixture stand for about 5–10 minutes, until it looks foamy.
2. I add the flour, salt, and olive oil and mix until a sticky, shaggy dough forms.
3. I knead the dough until it becomes smoother and elastic. I can do this by hand on a lightly floured surface or use a stand mixer fitted with a dough hook.
4. I place the dough in a generously oiled bowl, turn it once to coat the surface, and cover the bowl.
5. I let the dough rise in a warm place for about 1–1 1/2 hours, or until roughly doubled in size.
6. I generously coat a baking pan with olive oil and transfer the risen dough into it.
7. I gently stretch the dough toward the edges of the pan without forcing it. If the dough keeps springing back, I let it rest for about 10 minutes before stretching it again.
8. I cover the pan and let the dough rise again for approximately 30–45 minutes, until noticeably puffy.
9. I preheat my oven to 425°F (220°C).
10. I drizzle additional olive oil generously over the risen dough. With oiled fingertips, I press deep dimples all across the surface.
11. I scatter fresh rosemary, thyme, lemon zest, flaky sea salt, and freshly ground black pepper over the dough. If I’m using very thin lemon slices, I arrange a few over the top.
12. I bake the focaccia for approximately 20–25 minutes, or until the top is deeply golden and the edges are crisp.
13. I remove the focaccia from the oven and drizzle it lightly with additional olive oil. I finish with a little fresh lemon zest for an even brighter citrus aroma.
14. I let the bread cool for at least 10–15 minutes before slicing and serving.

Servings and Timing

This recipe makes approximately 8–12 servings.

Prep time: 20 minutes
First rise: 1–1 1/2 hours
Second rise: 30–45 minutes
Bake time: 20–25 minutes
Cooling time: 10–15 minutes
Total time: approximately 2 1/2–3 hours

Most of the total time is hands-off while I wait for the dough to rise, so I can prepare the rest of my meal while the yeast does its work.

Variations

For garlic lemon focaccia, I add thinly sliced or roasted garlic to the topping. I especially like roasted garlic because it gives me a sweeter, milder garlic flavor.

When I want a Mediterranean-inspired version, I add olives, cherry tomatoes, oregano, and a little crumbled feta along with the lemon zest and herbs.

For Parmesan herb focaccia, I sprinkle finely grated Parmesan over the dough before baking. The cheese creates savory, golden patches across the surface.

When I want stronger citrus flavor, I add additional fresh lemon zest after baking rather than adding lots of lemon juice to the dough.

For an herbier focaccia, I combine rosemary and thyme with fresh sage, oregano, parsley, or chives. I adjust the quantities depending on how strong each herb tastes.

Storage/Reheating

I think Lemon Herb Focaccia tastes best on the day I bake it, especially while the crust is still crisp and the interior is soft.

I store cooled leftovers in an airtight container or tightly wrapped at room temperature for up to 2 days. For slightly longer storage, I refrigerate the focaccia, although refrigeration can make bread firm more quickly.

For reheating, I place slices in a 350°F (175°C) oven for about 5–10 minutes, or until warm and lightly crisp again. I can also warm individual pieces in an air fryer for a few minutes.

For longer storage, I freeze completely cooled focaccia in individual portions for up to 2–3 months. I thaw the pieces at room temperature and warm them in the oven before serving.

FAQs

Why didn’t my focaccia rise?

I usually check the yeast first. Water that is too hot can damage yeast, while a cold environment can make the dough rise very slowly. I also make sure my yeast hasn’t expired and give the dough enough time to become visibly puffy rather than relying only on the clock.

Can I make Lemon Herb Focaccia dough ahead of time?

Yes. I can prepare the dough and let it rise slowly in the refrigerator overnight. I find that a cold fermentation can actually develop deeper flavor. I let the dough warm and become puffy before adding the toppings and baking.

Can I use dried herbs instead of fresh herbs?

Yes. I can use dried rosemary, thyme, or Italian herbs when fresh herbs aren’t available. Since dried herbs have a more concentrated flavor, I use less than I would if I were using fresh herbs.

How do I get large air pockets in focaccia?

I use a well-hydrated, slightly sticky dough and give it enough time to rise. I also handle the risen dough gently so I don’t press out all the trapped gas before baking.

What can I serve with Lemon Herb Focaccia?

I like serving it with soup, pasta, salads, roasted vegetables, dips, or a simple dish of olive oil. I can also slice larger pieces horizontally and use them to make sandwiches filled with vegetables, cheese, or my favorite proteins.

Conclusion

This Lemon Herb Focaccia is one of my favorite homemade breads when I want something both rustic and flavorful. The combination of golden olive oil, fresh herbs, flaky sea salt, and fragrant lemon zest gives a classic focaccia a bright and refreshing twist.

Lemon Herb Focaccia

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Soft, airy focaccia with crisp golden edges, fragrant rosemary and thyme, and a bright lemon finish. Extra-virgin olive oil and flaky sea salt give this easy homemade bread classic focaccia flavor.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 2 1/2-3 hours
• Yield: 8-12 servings
• Category: Bread
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

• 4 cups (500 g) all-purpose flour or bread flour
• 1 3/4 cups (415 ml) warm water, about 105–110°F (40–43°C)
• 2 1/4 teaspoons active dry yeast or instant yeast
• 2 teaspoons granulated sugar or honey
• 2 teaspoons fine sea salt
• 3 tablespoons extra-virgin olive oil, plus more for the bowl and pan
• 3 tablespoons extra-virgin olive oil, for topping
• 1 tablespoon finely grated fresh lemon zest, plus 1 teaspoon for finishing
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 4–6 paper-thin lemon slices, optional
• 1 tablespoon extra-virgin olive oil, for finishing

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Instructions

1. Combine the warm water, yeast, and sugar or honey in a large bowl. If using active dry yeast, let stand for 5–10 minutes until foamy. Instant yeast can proceed immediately.
2. Add the flour, fine sea salt, and 3 tablespoons olive oil. Mix until a sticky, shaggy dough forms.
3. Knead by hand for 6–8 minutes or with a stand mixer and dough hook for 4–5 minutes, until the dough is smoother and elastic but still slightly sticky.
4. Transfer the dough to a generously oiled bowl, turn to coat, cover, and let rise in a warm place for 1–1 1/2 hours, until roughly doubled.
5. Generously coat a 9 x 13-inch metal baking pan with about 2 tablespoons olive oil. Transfer the dough to the pan and gently stretch it toward the corners. If it springs back, rest for 10 minutes before stretching again.
6. Cover the pan and let the dough rise for 30–45 minutes, until noticeably puffy.
7. Preheat the oven to 425°F (220°C).
8. Drizzle 3 tablespoons olive oil over the risen dough. Coat your fingertips with oil and press deep dimples across the entire surface without deflating the dough excessively.
9. Sprinkle with 1 tablespoon lemon zest, rosemary, thyme, flaky sea salt, and black pepper. Add the optional paper-thin lemon slices sparingly.
10. Bake for 20–25 minutes, until deeply golden on top with crisp, browned edges.
11. Remove from the oven and drizzle with 1 tablespoon olive oil. Sprinkle with the remaining 1 teaspoon fresh lemon zest.
12. Cool in the pan for 10–15 minutes before removing, slicing, and serving.

Notes

• This recipe is sized for a 9 x 13-inch baking pan and makes a thick, airy focaccia.
• The dough should be soft and sticky. Avoid adding excessive flour during kneading, as a well-hydrated dough helps create an airy crumb.
• For an overnight rise, cover the dough after mixing and refrigerate for 8–24 hours. Allow it to warm and become puffy in the oiled pan before topping and baking.
• For garlic lemon focaccia, add 4 thinly sliced garlic cloves or 1 head of roasted garlic before baking.
• Dried herbs can replace fresh herbs; use about 1 teaspoon each dried rosemary and thyme.
• Use very thin lemon slices if adding them to the topping because thick slices can remain bitter and wet.
• Store cooled focaccia airtight at room temperature for up to 2 days. Reheat at 350°F (175°C) for 5–10 minutes.
• Freeze individual portions for up to 3 months. Thaw at room temperature and reheat before serving.

Nutrition

• Serving Size: 1/12 of focaccia
• Calories: 245 kcal
• Sugar: 1 g
• Sodium: 470 mg
• Fat: 9 g
• Saturated Fat: 1.3 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg