Lemon Herb Focaccia

Prep Time
Cook Time
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"From Foodbabbles. Made right in a cast iron skillet."

Original recipe yields 4 servings


  • Serving Size: 1 (124.6 g)
  • Calories 320.5
  • Total Fat - 10 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 1 mg
  • Sodium - 664.3 mg
  • Total Carbohydrate - 49.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 0.8 g
  • Protein - 7.6 g
  • Calcium - 33.2 mg
  • Iron - 1 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.6 mg

Step 1

In the bowl of a stand mixer fitted with a dough hook, whisk together 1 1/2 cups flour, yeast, sugar and salt until well combined. Add the water and 2 tablespoons olive oil, 2 teaspoons rosemary, 2 teaspoons thyme, lemon zest and crushed red pepper flakes.. With mixer on medium speed, mix until well combined then slowly add 1/4 cup flour and mix until dough begins to pull away from sides and begins to look smooth but will still be sticky.

Step 2

Sprinkle surface with remaining 1/4 cup flour and knead dough until smooth and no longer sticky. Shape dough into a ball and cover with a light kitchen towel.

Step 3

Preheat oven to 150°F then turn the oven off.. Butter or grease a 10”-12” cast iron skillet. Roll dough to size of skillet and fit into skillet. Cover dough again with light kitchen towel and place inside warm oven for 20 minutes.

Step 4

After 20 minutes remove skillet and set in a warm, draft-free place. Preheat oven to 400°F. Using the handle of a wooden spoon or your fingertips, poke indentations in dough.

Step 5

In a small bowl, whisk together remaining 2 teaspoons olive oil, remaining 1 teaspoon rosemary, remaining 1 teaspoon thyme and parmesan cheese. Brush mixture over the top of the risen dough.

Step 6

Bake in preheated oven for 20 minutes until golden and puffed. Cool in pan on a wire rack then slide focaccia out of skillet, cut into squares and serve.

Tips & Variations

No special items needed.


Daily Inspiration

This bread was easy to make and I loved baking it in my cast iron skillet. The flavors were amazing and the bread was nice and crispy on the outside. Definitely a bread recipe I will make again.

(17 Sep 2020)


Oh My, this is So Good! The outside came out crispy with a tender center that exudes the delicious flavors of the lemon, rosemary, thyme, and red pepper flakes. However, I had it rise overnight in the refrigerator for its first rise and then had it rise in the cast iron skillet for a second rise. I did this so I could have control of when I needed it to come out of the oven around dinner time. This will be going into my Best Of file! Thank you Marramamba for sharing. Made it for FYC.

review by:
(5 Apr 2020)