Pin This fragrant lemon thyme focaccia has become my signature bread for dinner parties and family gatherings. The combination of bright citrus, aromatic herbs, and crunchy sea salt creates an irresistible Italian flatbread that disappears within minutes whenever I serve it.
I first developed this recipe during a summer when my thyme plant exploded with growth. The lemon addition was a happy accident when I was zesting citrus for another dish and noticed how beautifully the aromas complemented each other.
Ingredients
- Bread flour: 500 g The higher protein content creates that perfect chewy texture. Look for unbleached varieties for best flavor.
- Instant yeast: 2 tsp Ensures reliable rising without proofing first. Check expiration dates for freshness.
- Fine sea salt: 2 tsp Enhances all flavors in the dough. Diamond Crystal brand works beautifully here.
- Lukewarm water: 325 ml Temperature matters. Aim for about 110°F to properly activate yeast.
- Extra virgin olive oil: 60 ml Use the best quality you can afford. The flavor truly comes through.
- Zest of 1 large lemon: Organic unwaxed lemons work best. The oils in the zest provide intense aroma.
- Fresh thyme leaves: 2 tbsp Strip leaves from woody stems before measuring. Garden-fresh makes a difference.
- Flaky sea salt: 1 to 2 tsp Maldon or fleur de sel provide the perfect finishing crunch and visual appeal.
Instructions
- Mix the dry ingredients:
- Thoroughly combine the bread flour, instant yeast, and fine sea salt in a large bowl. This ensures even distribution of the yeast and salt throughout the dough, which is crucial for proper rising and flavor development.
- Create the dough base:
- Pour in the lukewarm water and olive oil, then stir with a wooden spoon until a shaggy mass forms. The dough will look rough and uneven at this stage, which is exactly what you want before kneading begins.
- Add aromatics and knead:
- Incorporate the lemon zest and chopped thyme, then knead for 8 to 10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky, and when you press a finger into it, it should slowly spring back. This kneading develops the gluten structure that gives focaccia its characteristic texture.
- First rise:
- Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour. The ideal temperature is around 75°F to 80°F. You can create a perfect environment by placing the bowl in an oven with just the light turned on.
- Prepare and shape:
- Line a large baking sheet with parchment and drizzle with olive oil. Gently stretch the dough to fit the pan, maintaining air bubbles. Use your fingertips rather than your palms to preserve the airy texture that makes focaccia special.
- Second rise:
- Cover the shaped dough and let it rise again for 30 minutes. During this time, the dough will become puffy and develop even more flavor as fermentation continues.
- Dimple and top:
- Create the signature focaccia texture by firmly pressing your fingertips straight down into the dough, creating deep dimples all over. These indentations hold the olive oil and toppings while creating the classic focaccia appearance.
- Bake to perfection:
- Bake at 220°C for 22 to 25 minutes until deeply golden. The high temperature creates that wonderful contrast between the crisp exterior and soft interior. You might hear the crust crackling as it cools, which is the sign of perfect focaccia.
Pin My absolute favorite moment with this bread is watching guests take their first bite. There's always that moment of surprise when the bright lemon flavor hits, followed by the aromatic thyme. My Italian grandmother initially scoffed at adding citrus to traditional focaccia but now requests this version specifically whenever she visits.
Make-Ahead Options
This focaccia dough can be prepared up to 24 hours in advance and refrigerated after the first rise. Simply place the covered dough in the refrigerator, which slows fermentation while developing even more complex flavors. When ready to bake, remove from the refrigerator, let stand at room temperature for 30 minutes, then proceed with shaping and the second rise. You may need to extend the second rise time by 15 to 20 minutes since the dough will be cold.
Storage and Freshness
Focaccia is best enjoyed fresh on the day it's baked, when the contrast between the crisp exterior and soft interior is at its peak. To store leftovers, wrap tightly in aluminum foil and keep at room temperature for up to 2 days. Avoid refrigerating as this accelerates staling. To refresh, sprinkle the focaccia lightly with water and heat in a 350°F oven for 5 to 7 minutes until warmed through and crisp again. For longer storage, freeze cut portions wrapped in plastic and foil for up to 1 month.
Seasonal Variations
Spring Add tender young asparagus tips and lemon thyme to the topping Summer Incorporate cherry tomatoes and basil in place of thyme Fall Try sage and thinly sliced apple with a drizzle of honey after baking Winter Top with rosemary and caramelized onions for a heartier version
Serving Suggestions
This focaccia truly shines as part of an antipasto spread alongside olives, cheese, and cured meats. The lemon and thyme flavors particularly complement soft cheeses like ricotta or fresh mozzarella. For a light lunch, split the focaccia horizontally and fill with prosciutto, arugula, and a drizzle of good olive oil. I often serve it alongside soups and stews, where its sturdy texture makes it perfect for sopping up broths and sauces. For a simple yet elegant appetizer, cut into small squares and serve warm with a dish of extra virgin olive oil mixed with balsamic vinegar for dipping.
Pin This focaccia is best enjoyed warm, allowing the crisp crust and airy interior to be savored. The vibrant lemon and herbaceous thyme notes create a truly memorable bite.
Recipe Q&A
- → How can I enhance the flavor even more?
For deeper flavor, add roasted garlic cloves to the dough or infuse olive oil with herbs before drizzling on top.
- → What are good herb substitutions for thyme?
Rosemary works beautifully in place of thyme and pairs well with lemon zest for a classic combination.
- → How should I store leftover focaccia?
Store cooled focaccia in an airtight container at room temperature and reheat briefly in a hot oven to refresh.
- → Can I use all-purpose flour instead of bread flour?
All-purpose flour can be used but may yield a slightly less chewy texture compared to bread flour's higher protein content.
- → Is this focaccia suitable for sandwiches?
Absolutely. Its airy crumb and sturdy structure make it a delicious and flavorful bread for sandwiches or panini.