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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.

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

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

Find it online: https://thefamilycooking.com/lemon-herb-focaccia/