I love focaccia, but have only known one kind; with Italian herbs and tomatoes! While it is one of my favorites, I wanted to come up with a lighter recipe for Spring! If you are intimidated by making bread from scratch, don’t be! It really is quite easy, it just takes a bit of patience because your dough needs to rise three times. It is so worth it though! The nice thing about focaccia is that you can tailor it and put many different flavors in it. My favorite Spring flavors are lemon and thyme, which is why those are the prominent flavors in this recipe.

 TIP: I have lemon-infused olive oil in this recipe which really adds a nice, subtle lemon flavor! However, if you cannot find lemon-infused olive oil, simply place a few lemon rinds in your regular olive oil a few days prior to making this recipe.

FUN FACT:  Did you know that even though we now know focaccia as an Italian food, it actually originated in ancient Greece!
Spring Thyme-Lemon Focaccia
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Servings Prep Time
12 Servings 60 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Servings 60 Minutes
Cook Time
20 Minutes
Spring Thyme-Lemon Focaccia
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 Servings 60 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Servings 60 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
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Instructions
  1. In a large mixing bowl, combine bread flour, sugar, all herbs, dry yeast and salt.
  2. In a separate small bowl, combine warm water and olive oil. Then add to dry mixture.
  3. Using a dough hook on your standing mixer (or by hand and a mixing spoon dipped in olive oil), mix dough on low for 10 minutes. It will be VERY sticky and elastic. DO NOT add flour!
  4. Fold dough over 2 or 3 times and place in a separate bowl that has been lightly covered in olive oil. Cover tightly with plastic wrap and dish towel for 20 minutes until dough rises.
  5. Punch dough down and fold in half again. Cover and let rise again for another 20 minutes.
  6. In the meantime, slice your lemon into thin discs and then again into half-moon shapes.
  7. Using a cookie sheet with edges, line with a non-stick mat if you have one, but either way, brush olive oil on the top and sides of cookie sheet. Spread dough on top, cover lightly and let dough rise a third time for 15 minutes.
  8. Once it has risen in the cookie sheet, it will fill the pan. Gently use your fist to create wells all throughout the top. Baste on more olive oil, sprinkle more fresh thyme and sprinkle coarse salt on top. Place your lemon slices wherever you desire. Bake at 450 degrees for 20 minutes until golden!