This Lemon Thyme Focaccia Bread is so easy, it basically makes itself! It's a no-knead dough that comes together in just one bowl, with a bright pop of fresh lemon zest and thyme. Let it rise overnight in the fridge, and the next day it bakes up golden, crispy, and full of flavor!
It's one of our homemade bread recipes that is especially tasty anytime you want the aroma of freshly baked bread along with citrus and herbs smelling up the house.
This easy, no-knead bread is bursting with bright lemony flavor and a herby kick from fresh thyme. Toss in a little salt, and you've got flavor magic. Plus, the smell while it bakes? Unreal. You'll want to make it over and over again.
It's a super simple homemade bread that works for beginners or seasoned bakers. It's inspired by our Garlic Rosemary Focaccia, but with one less step.
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Why this recipe is great
- It only takes a few minutes to mix up the dough, then the fridge takes over and does the rest.
- No need to invest in fancy tools. Just a mixing bowl and a standard 9x13 pan will do.
- A chewy, flavor-packed bread thanks to the olive oil, fresh citrus, and herbs. So simple, but so good.
Lemon focaccia recipe ingredients
For a chewy, bright tasting bread, all you need are a few ingredients.
- Flour: Just regular all purpose flour - nothing fancy here.
- Lemons: As long as they are fresh, regular or Meyer lemons both work well.
- Herbs: Fresh thyme has the best flavor.
- Oil: Extra virgin olive oil is necessary for this recipe because of its flavor. It give s a depth to the bread that no other oil can.
- Yeast: Instant yeast makes this easy with out the need to proof it in water.
- Salt: Kosher salt in the dough, but you can sprinkle a little on top too. That said, if you can get your hands on some Maldon flaky sea salt, it's totally worth it. The flavor is something special, and those big flaky crystals add an awesome texture that takes this bread to the next level.
- Water: If your tap water tastes good then it will do just fine, but if not, use filtered water.
Helpful kitchen tools
How to make lemon focaccia
Step-by-step tutorial to help make sure you it comes out crispy with a chew texture. For perfect amounts we do encourage the use of a kitchen scale.
Step 1: Combine the the flour, salt, lemon zest, thyme leaves and instant yeast in a large bowl with a rubber spatula. Add warm water (Take ½ cup of boiling water, then add 1 ½ cups of cold water for the perfect temperature).
Stir together until the water is absorbed and a sticky dough forms.
Step 2: Liberally coat the top of the dough with some olive oil. Use your hands to rub it all over the top of the dough as well as the sides of the bowl. No need to measure, just use enough so that everything is thoroughly coated. That will prevent sticking and the dough forming a dry crust.
Use plastic wrap to tightly cover the bowl. Refrigerate for 12-18 hours.
When you are 3-5 hours away from serving, pull the dough out of the refrigerator. It should be risen to a puffy dough filled with air bubbles as pictured above.
Into a parchment paper lined 9x13 pan, grease the bottom and sides with a little olive oil. I use a a paper towel or pastry brush to make sure everything is coated. Then measure 2 more tablespoons into the bottom of the pan.
Carefully, use your fingers or two forks to pull the dough away from the sides of the bowl and transfer it to the middle of the prepared pan and coat all sides with oil. The dough will deflate a bit so be gentle. We want to keep as much air in the dough as we can.
Allow it to rise for 3-4 hours at room temperature. This will completely depend on the temperature of your kitchen. It should fill up the pan by itself. If the very edges don't quite touch it is ok.
Preheat the to 425ºF.
Add two more tablespoons of olive oil to the top and use your fingers to press straight down into the dough creating dimples. You can gently use your hands to press the dough out top the edges. Just don't overdo it or the dough will be too flat.
Place in the oven for 20 minutes. Once the timer goes off, sprinkle the top with lemon peel, fresh herbs, and flaky sea salt. Put back in the oven for 5-10 more minutes or until the bottom brown of the loaf is golden and crispy.
Coll for 10 minutes before slicing and serving.
Hint: After lots of testing (and a few burnt batches), we figured out the best way to get that lemon and thyme flavor just right. Adding the zest and thyme leaves too early made them burn, but waiting until the very end meant they didn't stick. Turns out, tossing them on during the last 5-10 minutes of baking is the sweet spot.
How to store
Like most homemade breads, this one is best the day it's baked, especially warm from the oven when the crust is at its crispiest. If you've got leftovers, just pop them in an airtight container and they'll be good for a day or two.
For longer storage, the freezer is your best bet. Wrap it in plastic wrap, then a layer of foil to keep the air out. You can freeze it whole or slice it first-super handy if you only need a piece or two at a time or want to bake ahead.
To reheat, just take off the plastic, rewrap in foil, and warm it in a 350°F oven for 10-15 minutes until it's thawed and warmed through.
FAQs
You can totally use dried thyme if that's what you have on hand. The flavor won't be quite the same as fresh, but it'll still be delicious.
Yes! You can definitely use a glass pan instead of a metal one. The bottom might not get quite as crusty, but it'll still turn out really close - and just as tasty.
Tips & tricks
- For the best results, I recommend using a digital scale to measure the flour. This is optional, but it will help make sure the you get right texture every time.
- Be sure to wait to put the top amount of lemon zest, thyme, and salt on the top of the dough, once it has already been baking for 20 minutes. Otherwise the zest and thyme will burn.
- To make sure your bread rises, triple check that your yeast is fresh.
More lemon recipes
Bought extra lemons? Here are a few great ways to use them:
Recipe
Lemon Thyme Focaccia Bread (No Knead!)
Equipment
Ingredients
- 3½ cups all purpose flour 512 grams - best to measure by weight
- 2 teaspoon kosher salt
- 2 teaspoon instant yeast
- 1 tablespoon lemon zest in the dough, about 2 large lemons
- 1 tablespoon thyme in the dough
- 2 cups lukewarm water ½ cup boiling water mixed with 1.5 cups cold water
- 5 tablespoon olive oil plus more for greasing
- 2 teaspoon zest on the dough
- 2 teaspoon thyme on the dough
- ¼ teaspoon flaky sea salt
Instructions
- In a large mixing bowl, combine the the flour, salt, and instant yeast with a rubber spatula. Add lukewarm water. Mix the dough together until the liquid is absorbed and the ingredients form a sticky dough.3½ cups all purpose flour, 2 teaspoon kosher salt, 2 teaspoon instant yeast, 1 tablespoon lemon zest, 1 tablespoon thyme, 2 cups lukewarm water
- Drizzle the top of the dough with some olive oil and use your hands to rub it all over the surface and sides of the bowl. There is no need to measure here, you simply want to use enough so that everything is thoroughly coated to prevent sticking and a dry crust forming. Cover the bowl with plastic wrap and refrigerate for 12-18 hours.
- When you are 3.5-4.5 hours away from eating, remove the dough from the fridge. It should be puffy, risen, and may have some bubbles on the surface..
- Line a non-stick 9x13 pan with parchment paper, then grease the sides and bottom generously with more plain olive oil (I use a paper towel to help rub it around). Use your hands or two forks to release the dough from the sides of the bowl, using gentle motions. It will have deflated some during this process, but stop once the sides are released to avoid overdoing it.
- Measure 2 tablespoons of the olive oil into the center of the pan. Place the ball of dough on top, then roll it around gently to coat it thoroughly on all sides, keeping the ball shape as much as possible. Be careful not to over-handle it or it will deflate more. Allow it to rise uncovered at room temperature for 3-4 hours for the final rise. It should puff up and mostly fill the pan all by itself.
- After 3-4 hours, preheat the oven to 425°F. While the oven is heating, pour 2 more tablespoons of the oil on the top. Grease your hands with a bit as well, then use all of your fingers to press straight down into the dough, creating dimples and spreading it to the edges of the pan. You can use your fingers to gently stretch it to the edges if needed, but be very careful not to lift it or overly deflate the corners.5 tablespoon olive oil
- Bake for 20 minutes. Remove from the oven and sprinkle on the top with 2 teaspoons of fresh thyme leaves, 2 teaspoon lemon zest, and ¼ teaspoon of flaky sea salt.2 teaspoon zest, 2 teaspoon thyme, ¼ teaspoon flaky sea salt
- Bake the bread for an additional 5-10 more minutes, until the bottom is golden and crispy. Remove it from the oven and place onto a cooling rack for about 10 minutes.
- Remove the warm loaf onto a cutting board and cut into squares or long strips with a serrated bread knife. Serve warm and enjoy!
Notes
- For the best results, I recommend using a digital scale to measure the flour. This is optional, but it will help make sure the you get right texture every time.
- Be sure to wait to put the top amount of lemon zest, thyme, and salt on the top of the dough, once it has already been baking for 20 minutes. Otherwise the zest and thyme will burn.
- To make sure your bread rises, triple check that your yeast is fresh.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
So flavorful and easy to make!