Lemon focaccia brings citrus and olive oil together in the most irresistible way. Baked in about 30 minutes, it’s golden, rosemary-kissed, and deeply flavorful with very little effort!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
20 minutes
Cook Time
20 minutes
Proof Time
1 hour 30 minutes
Total Time
2 hours 10 minutes
Servings
12 servings
Difficulty
Easy, perfect for beginner yeast bakers.
Calories *
196 kcal per serving
Technique
Mix, knead briefly, rise, press into pan, dimple, top, and bake.
Flavor Profile
Salty, citrusy, olive oil–rich with crisp edges and a tender interior.
* Based on nutrition panel
I made this lemon focaccia for a dinner party and it was the first thing gone! The step-by-step photos helped so much, especially knowing the dough could be a little sticky and that was okay. I loved the tip about covering it with a rack so the towel doesn’t touch the dough. Such a simple but brilliant detail! ⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- Bright and savory balance. The lemon slices mellow in the oven, becoming soft and fragrant while the coarse sea salt keeps everything grounded and savory.
- Crisp edges, tender crumb. A generous amount of olive oil ensures the bottom gets beautifully golden while the interior stays light and airy.
- No complicated shaping. Unlike my sandwich bread recipe, there’s no shaping into loaves—just press, dimple, and bake.
- Perfect for sharing. At home next to a bowl of soup or torn apart at a dinner party. It’s just as crowd-pleasing as my garlic breadsticks, but with a brighter finish!
Table of Contents
I made this bread on the first day of a big life shift, and it felt right. There’s something grounding about working with yeast—mixing, waiting, watching it double. If you love simple yeasted breads like my no-knead Dutch oven bread or classic French bread, this lemon focaccia fits right into that rhythm.
It’s salty, olive oil–y, and just bright enough to make you pause mid-bite. And, if you love the subtle nuttiness from the whole wheat flour here, you might also enjoy my whole wheat focaccia!
Ingredients & Substitutions
- Active dry yeast: Blooming it first ensures it’s alive and ready to go. You’re looking for bubbles and a little foam.
- Unbleached all-purpose flour + whole wheat flour: The combination gives structure with just enough heartiness. You can use all all-purpose flour if preferred, but I love the depth the whole wheat adds. Or, if you prefer a slightly chewier crumb, you can substitute part of the flour with bread flour.
- Extra-virgin olive oil: Use a good-quality extra virgin olive oil here — you’ll taste it in every bite. The oil flavors the dough, crisps the bottom, and finishes the bread after baking. If you love olive oil–rich breads, my deep dish spinach + tomato pizza hits the same note!
- Fresh rosemary: Chop it finely so it distributes evenly and doesn’t overpower in bites.
- Lemons: Meyer lemons are especially lovely here, but regular lemons work beautifully too — just consider adding a bit of lemon zest for extra brightness. Slice them very thin. They soften as they bake and become mellow and almost jammy.
- Coarse sea salt: I love finishing with flaky sea salt like Maldon, but coarse salt or even kosher salt will work. You could even add some honey or coarse sugar for a touch of sweetness!
See the recipe card for full information on ingredients and quantities.
Variations on this Lemon Focaccia Recipe
- Add cheese. Sprinkle feta or shaved Parmesan over the top before baking for a salty, creamy contrast to the lemon.
- Swap the herbs. Rosemary is lovely, but fresh herbs like thyme or oregano work just as well — or use a mix for deeper flavor. For a more savory, herb-forward version, my zaatar focaccia is another favorite!
- Add olives. Press a few halved olives into the dimples before baking for a briny twist that pairs beautifully with the citrus. If you enjoy fruit baked into bread, I think you’ll love the contrast in my strawberry focaccia.
- Use sourdough starter. For a tangier variation, replace the yeast with an active sourdough starter and adjust rise times. Check out my sourdough focaccia first!
Professional Tips
- Don’t over-knead. This dough only needs about 3–5 minutes. It should pull away from the bowl but still feel slightly sticky.
- Oil generously. The oil in the bowl and in the pan isn’t just for sticking—it’s part of the flavor and texture.
- Cover smartly. If using a towel during the second rise, place a cooling rack over the dough first so the towel doesn’t stick.
- Slice lemons thin. Paper-thin slices bake best and avoid bitterness.
How to Make Lemon Focaccia
Use these instructions to make the perfect lemon focaccia every time! Further details and measurements can be found in the recipe card below.
Step 1: Bloom the yeast. In a medium bowl, dissolve the yeast in 1/2 cup lukewarm water. Let stand about 5 minutes until tiny bubbles form and the mixture looks foamy.
Step 2: Add liquids. Stir in 1 1/4 cups lukewarm water and 2 tablespoons olive oil.
Step 3: Mix the dough. In a large bowl or stand mixer bowl, combine the flours and salt. Add the yeast mixture and stir with a wooden spoon or paddle attachment until a shaggy dough forms.
Step 4: Knead briefly. Knead on a lightly floured countertop about 5 minutes until smooth; OR switch to the dough hook and knead 3–4 minutes on medium, adding a bit more flour only if needed. The dough should pull away from the sides but remain slightly stick.
Step 5: First rise. Shape into a ball and place in a bowl with 2 tablespoons of olive oil. Roll to coat, cover lightly with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled.
Step 6: Press into the pan. Brush an 11-by-17 inch baking sheet (or 4 8-inch cake pans) with olive oil. Punch down the dough and press it evenly into the pan. It may resist at first—keep gently stretching.
You can also line your sheet pan with parchment paper before pressing the dough into the prepared pan for easier cleanup.
Step 7: Second rise. Cover with a cooling rack topped with a damp towel and let rise for 30–45 minutes, until puffy.
Step 8: Preheat the oven. Heat oven to 450°F while the dough finishes rising.
Step 9: Dimple and top. Uncover and poke the dough lightly with your fingertips to create dimples. Drizzle with olive oil and sprinkle with rosemary.
Step 10: Add lemon and salt. Arrange very thin lemon slices over the dough. Sprinkle with coarse sea salt and drizzle with more olive oil.
Step 11: Bake until golden. Bake 20–30 minutes until deeply golden brown and crisp around the edge.
Step 12: Finish and slice. Remove from the oven, drizzle lightly with olive oil, cool slightly, then slice and serve.
Recipe FAQs
The secret to great lemon focaccia is generous olive oil, proper proofing, and confident dimpling. Olive oil creates crisp golden edges, full proofing ensures an airy interior, and deep dimples allow the toppings and oil to settle into the dough instead of sliding off during baking.
Store cooled lemon focaccia at room temperature in an airtight container for up to 2 days. For best texture, warm briefly before serving. Let it cool completely, wrap tightly, and freeze for up to 1 month. Reheat directly from frozen in a 350°F oven until warmed through.
It pairs beautifully with soups, salads, grilled vegetables, or alongside a simple pasta dinner. For holiday tables, I often rotate this with my whole wheat dinner rolls.
Recommended Unique Bread Recipes
No-Knead Breads
Yeast Breads
Yeast Breads
Quick Breads
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Lemon Focaccia
Ingredients
- 2 ¼ teaspoons active dry yeast, 1 packet
- 4 tablespoons extra-virgin olive oil, plus more for lining and drizzling
- 3 cups unbleached all-purpose flour, plus more for kneading
- 1 cup whole wheat flour
- 2 teaspoons salt
- 2-4 sprigs fresh rosemary
- 2 lemons, washed and very thinly sliced into rounds
- Coarse sea salt
Instructions
- In a medium bowl, dissolve yeast with 1/2 cup lukewarm water; let stand 5 minutes until foamy. Stir in 1 1/4 cups lukewarm water and 2 tablespoons olive oil.
- In a large bowl or stand mixer, combine flours and salt. Add yeast mixture and mix until just combined.
- Knead on a lightly floured surface about 5 minutes until smooth, or knead with a dough hook 3–4 minutes until dough pulls away from the sides.
- Shape into a ball and place in a bowl with 2 tablespoons of olive oil. Turn to coat, cover, and let rise about 1 hour until doubled.
- Brush an 11-by-17 inch baking sheet (or 4 8-inch pans) with olive oil. Press dough evenly into the pan. Cover and let rise 30–45 minutes until puffy.
- Preheat the oven to 450°F. Dimple dough, drizzle with olive oil, and sprinkle with rosemary. Top with lemon slices and coarse sea salt. Drizzle with more olive oil.
- Bake for 20–30 minutes until golden brown. Remove, drizzle lightly with olive oil, cool slightly, and slice.
Notes
- Yield: 1 large loaf or 4 smaller rounds
- Flavor Tip: Slice lemons very thin for the best texture.
- Technique: Slightly sticky dough is correct—avoid adding too much flour.
- Storage: Store airtight up to 2 days or freeze up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this bright and savory bread recipe. Check out our other delicious yeasted bread recipes for more inspiration!
I made this lemon focaccia for a dinner party and it was the first thing gone! The step-by-step photos helped so much, especially knowing the dough could be a little sticky and that was okay. I loved the tip about covering it with a rack so the towel doesn’t touch the dough. Such a simple but brilliant detail!
The bread came out looking lovely, but underneath the lemon slices the bread is left underdone. Even with additional cooking time the bulk of the loaf is very uneven. Perhaps lemon zest in the olive oil might be a compromise to impart flavor without sacrificing traditionally crisp bread.
Great recipe! I just finished my first batch and had a slice, warm from the oven – it was heaven! Thanks for sharing 🙂 M x
Molly — Great! I’m so glad you liked it. It’s one of my faves 🙂
Never mind…I figured it out….baking right now, looks fabulous!!
No sugar at all in the recipe…don’t you need it in some form in order for the yeast to “grow”? New to breadmaking and the only other recipe I’ve used without sugar or honey is a ciabiatta.