Lemon Thyme Focaccia Recipe

I just made this delightfully fragrant lemon and thyme focaccia, and I’m honestly obsessed with the fresh, zesty vibes it brings to my kitchen. Kneading the dough and watching it rise made me feel like a true bread artisan, and the golden, crispy finish was so worth the wait!

I love the delightful combination of zesty lemon and aromatic thyme in my Lemon Thyme Focaccia. With all-purpose flour as the base, active dry yeast brings a light, airy texture.

Extra virgin olive oil adds richness, while fresh lemon juice and zest provide a refreshing tang. Topped with flaky sea salt, it’s a flavorful indulgence that’s hard to resist.

Lemon Thyme Focaccia Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates; key for gluten development.
• Active dry yeast: Leavening agent; helps dough rise and become airy.
• Extra virgin olive oil: Rich in healthy fats; adds moisture and flavor.
• Fresh lemon juice: Adds brightness and acidity; enhances flavor profile.
• Fresh thyme leaves: Herbaceous aroma; imparts subtle earthy flavor.

Lemon Thyme Focaccia Recipe Ingredient Quantities

• 3 3/4 cups (480g) all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F/45°C)
• 1 teaspoon sugar
• 1 1/4 teaspoons salt
• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons fresh thyme leaves
• Flaky sea salt, for topping

How to Make this Lemon Thyme Focaccia Recipe

1. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture is frothy.

2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and fresh lemon juice. Stir until the dough begins to come together.

3. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1-2 hours, or until it has doubled in size.

5. Preheat the oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.

6. Punch down the risen dough and stretch or roll it out to fit the baking sheet. Use your fingertips to create dimples all over the surface of the dough.

7. Drizzle the dough generously with olive oil, and sprinkle the lemon zest and fresh thyme leaves evenly over the top. Gently press them into the dough.

8. Let the dough rest for another 15-20 minutes to allow it to rise slightly again.

9. Sprinkle flaky sea salt over the dough and place it in the preheated oven. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.

10. Remove from the oven and let cool slightly on a wire rack. Drizzle with a little more olive oil before serving. Enjoy the fresh, fragrant flavors of lemon and thyme in every bite.

Lemon Thyme Focaccia Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula
6. Flat surface for kneading
7. Plastic wrap or damp cloth
8. Baking sheet
9. Parchment paper
10. Rolling pin (optional)
11. Wire rack

FAQ

• What is the purpose of the sugar in this focaccia recipe?
  – The sugar helps activate the yeast, giving the dough a better rise and enhancing the flavor.
• Can I use instant yeast instead of active dry yeast?
  – Yes, you can substitute instant yeast for active dry yeast without altering the amount. The dough will rise faster, so keep an eye on it.
• What is the best way to knead the focaccia dough?
  – You can knead the dough by hand on a floured surface or use a stand mixer with a dough hook. Knead until the dough is smooth and elastic.
• Can I use dried thyme instead of fresh thyme?
  – Yes, but reduce the amount to 2 teaspoons, as dried herbs are more concentrated in flavor compared to fresh.
• Is it necessary to use flaky sea salt on top?
  – While not necessary, flaky sea salt adds a wonderful crunch and enhances the flavor of the focaccia. Regular kosher salt is an acceptable substitute.
• How can I store leftover focaccia?
  – Store any leftover focaccia in an airtight container at room temperature for up to two days. Reheat in the oven to regain its crispiness.
• Can I freeze focaccia?
  – Yes, you can freeze baked focaccia. Wrap it tightly and store it in the freezer for up to three months. Thaw and reheat before serving.

Lemon Thyme Focaccia Recipe Substitutions and Variations

• For active dry yeast, you can use instant yeast in the same amount, but check the packaging for specific instructions.
• Instead of all-purpose flour, you can substitute bread flour for a chewier texture.
• If you don’t have fresh thyme leaves, use 1 tablespoon of dried thyme instead.
• Lemon juice can be substituted with an equal amount of lime juice for a slightly different flavor.
• In place of flaky sea salt, kosher salt can be used for topping, with a slight adjustment for texture preference.

Pro Tips

1. Yeast Activation Ensure the water for activating the yeast is precisely around 110°F/45°C. If the water is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly. Use a thermometer for accuracy.

2. Kneading Technique Knead the dough until it is smooth and elastic, which usually takes about 5-7 minutes. Proper kneading develops the gluten, giving your focaccia a chewy texture. If you have a stand mixer with a dough hook, you can use it to make this process easier.

3. Rising Environment To create a warm environment for the dough to rise, place the bowl with the dough in an oven with just the light on or near a slightly warm stove. This helps the dough rise more efficiently, especially in cooler climates.

4. Flavor Enhancement For an extra burst of flavor, infuse the olive oil with garlic or additional herbs beforehand. Simply warm the oil with some crushed garlic or herbs on low heat, then let it cool before using it in the recipe.

5. Texture Tip When making the dimples in the dough, ensure they are deep enough to prevent the dough from puffing up too much in the oven. This also helps to capture the olive oil and flavors of lemon and thyme, creating those characteristic pockets of flavor.