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Lemon, Rosemary, and Parmesan Focaccia

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Lemon, Rosemary, and Parmesan Focaccia is a fragrant and flavorful twist on the classic Italian bread. The zesty brightness of lemon, earthy aroma of rosemary, and savory richness of Parmesan come together in a soft, airy focaccia with a golden crust. This versatile bread is perfect as an appetizer, side dish, or base for sandwiches.

Why You’ll Love This Recipe

  • Bursting with fresh, vibrant flavors.
  • Crispy on the outside, fluffy on the inside.
  • Perfect for entertaining or as an everyday treat.
  • Easy to customize with your favorite toppings.
  • Pairs beautifully with soups, salads, or charcuterie boards.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Warm water
  • Active dry yeast
  • Olive oil
  • Salt
  • Fresh rosemary, chopped
  • Lemon zest
  • Grated Parmesan cheese
  • Optional: Flaky sea salt for garnish

Directions

this recipe
  1. Activate the Yeast: In a large bowl, combine warm water and yeast. Let it sit for 5-10 minutes until frothy.
  2. Mix the Dough: Add flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth, or use a stand mixer with a dough hook for 5-7 minutes.
  3. First Rise: Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  4. Prepare the Baking Pan: Grease a large baking sheet or a 9×13-inch pan with olive oil. Stretch the dough into the pan, dimpling it with your fingers to create an uneven surface.
  5. Add Toppings: Drizzle olive oil over the dough. Sprinkle evenly with chopped rosemary, lemon zest, grated Parmesan, and flaky sea salt. Press the toppings lightly into the dough.
  6. Second Rise: Cover the pan with a towel and let the dough rise again for 30-45 minutes.
  7. Bake: Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown and fragrant.
  8. Cool and Serve: Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Rising Time: 2-3 hours
  • Total Time: 3.5 hours

Variations

  • Herb Blend: Add thyme, oregano, or sage for extra herbal notes.
  • Cheese Options: Swap Parmesan for Pecorino Romano or Asiago for a different flavor profile.
  • Citrus Twist: Use orange or lime zest instead of lemon for a unique flavor.
  • Garlic Lovers: Add minced garlic or garlic powder to the dough or as a topping.
  • Sweet Version: Skip the cheese and use sugar and cinnamon for a sweet focaccia.

Storage/Reheating

  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Wrap cooled focaccia tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature.
  • Reheating: Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispness.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Mix it directly with the flour, skipping the activation step.

2. Do I need a stand mixer to make this recipe?

No, you can knead the dough by hand if you don’t have a mixer.

3. Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the refrigerator overnight for a slow rise. Bring it to room temperature before baking.

4. Can I use whole wheat flour?

You can substitute part of the all-purpose flour with whole wheat flour, though the texture will be denser.

5. How do I ensure the focaccia is soft inside?

Avoid overbaking, and don’t skimp on the olive oil, as it helps keep the bread moist.

6. What’s the best way to dimple the dough?

Use your fingers, pressing gently but firmly to create pockets for the oil and toppings to settle.

7. Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend designed for yeast breads.

8. How do I prevent the focaccia from sticking to the pan?

Generously grease the pan with olive oil or use parchment paper.

9. Can I add toppings like olives or sun-dried tomatoes?

Absolutely! Add your favorite toppings along with the rosemary and lemon zest.

10. What’s the best way to serve focaccia?

Serve it plain, with olive oil and balsamic vinegar for dipping, or as a side for soups and salads.

Conclusion

Lemon, Rosemary, and Parmesan Focaccia is an easy and flavorful bread that elevates any meal. With its crisp crust, fluffy interior, and savory toppings, it’s a delightful addition to your baking repertoire. Whether you’re a seasoned baker or a beginner, this focaccia is sure to impress. Bake it today and enjoy a taste of Italy at home!

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Lemon, Rosemary, and Parmesan Focaccia

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
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Description

This lemon, rosemary, and Parmesan focaccia is a flavorful, aromatic bread with a golden crust and soft, fluffy interior. Infused with zesty lemon, fragrant rosemary, and nutty Parmesan, it’s perfect as a side for soups, salads, or as a standalone snack.

Ingredients

Units Scale
  • 3 1/2 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 1/4 cups warm water (about 110°F/45°C)
  • 1/4 cup olive oil (plus extra for greasing and drizzling)
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped (plus extra for topping)
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese (plus extra for topping)
  • Coarse sea salt (for sprinkling)

Instructions

  1. Activate the Yeast:
    • In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
  2. Mix the Dough:
    • In a large mixing bowl, combine flour and salt. Add the yeast mixture, olive oil, rosemary, lemon zest, and Parmesan cheese. Mix until a dough forms.
  3. Knead the Dough:
    • Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
  4. Let the Dough Rise:
    • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
  5. Prepare the Pan:
    • Grease a 9×13-inch baking pan or line it with parchment paper. Punch down the dough and press it into the prepared pan.
  6. Add Toppings:
    • Drizzle the dough generously with olive oil. Use your fingers to dimple the surface. Sprinkle with additional rosemary, Parmesan cheese, coarse sea salt, and extra lemon zest if desired.
  7. Second Rise:
    • Cover the pan and let the dough rise for another 20–30 minutes while preheating your oven to 400°F (200°C).
  8. Bake the Focaccia:
    • Bake for 20–25 minutes, or until golden brown and crisp on top.
  9. Cool and Serve:
    • Let the focaccia cool slightly before slicing. Serve warm or at room temperature with olive oil for dipping.

Notes

  • For extra flavor, add thinly sliced lemon rounds on top before baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat before serving.
  • Use a mix of fresh and dried rosemary if fresh isn’t fully available.

 

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