Lemon Thyme Sea Salt Focaccia (Print)

Soft Italian flatbread infused with lemon zest, thyme, and sea salt for a flavorful, aromatic bite.

# Components:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant yeast
03 - 2 teaspoons fine sea salt
04 - 1 1/3 cups lukewarm water
05 - 1/4 cup extra virgin olive oil
06 - Zest of 1 large lemon
07 - 2 tablespoons fresh thyme leaves, finely chopped

→ Topping

08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh thyme leaves
10 - Zest of 1 lemon
11 - 1-2 teaspoons flaky sea salt

# Directions:

01 - In a large bowl, combine the bread flour, instant yeast, and fine sea salt. Mix briefly to combine.
02 - Add the lukewarm water and olive oil. Stir with a wooden spoon or your hands until a shaggy dough forms.
03 - Add the lemon zest and chopped thyme to the dough. Knead for 8–10 minutes until smooth, elastic, and slightly tacky.
04 - Grease a bowl with a little olive oil. Place the dough inside, cover, and let rise in a warm place until doubled in size (about 1 hour).
05 - Line a large baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Transfer the risen dough to the prepared baking sheet. Gently stretch and press it to fit the pan. Cover and let rise again for 30 minutes.
07 - Preheat the oven to 425°F (220°C).
08 - Dimple the dough all over with your fingertips. Drizzle with the remaining olive oil. Scatter the thyme leaves and lemon zest over the top. Sprinkle generously with flaky sea salt.
09 - Bake for 22–25 minutes, or until golden brown and crisp on the edges.
10 - Let cool slightly before slicing and serving.

# Chef Secrets:

01 -
  • Ready in just over 2 hours with mostly hands-off time
  • Uses basic pantry ingredients plus fresh herbs
  • Perfect balance of crispy exterior and pillowy interior
  • Versatile as an appetizer, side dish, or sandwich base
02 -
  • Bread flour is essential for achieving that perfect chewy texture
  • The double rise creates the signature airy structure
  • Room temperature matters for proper fermentation and flavor development
  • The dimpling technique is what gives focaccia its characteristic appearance
03 -
  • For the most even rise, let the shaped dough perform its second rise directly on the baking sheet where it will be baked. Moving fully risen dough can deflate those precious air bubbles you've worked to develop.
  • When creating the signature dimples, be bold and press firmly all the way to the bottom of the pan. The dough will spring back slightly, but these deep indentations are what create focaccia's characteristic texture and help the oil and toppings penetrate the bread.
  • Finally, resist the temptation to cut into the focaccia immediately after baking. Allowing it to cool for at least 15 minutes lets the structure set and prevents a gummy interior.

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