Recipes > Lemon Herb Focaccia Find A Store Lemon Herb Focaccia Fluffy, soft and tender inside. Buttery and crisp on the outside. A summer salad or a vibrant pasta dish will go wonderfully with this quick, easy to make lemon herb skillet focaccia recipe. Yield 1 round focaccia Print Recipe Pin Recipe 1 Reviews Ingredients2 cups all-purpose or bread flour1 1/2 teaspoons Platinum Yeast1/2 teaspoon granulated sugar1/2 teaspoon table salt3/4 cup water (120-130°F)2 tablespoons plus 2 teaspoons olive oil (divided)3 teaspoons finely chopped fresh rosemary (divided)3 teaspoons finely chopped fresh thyme (divided)1 teaspoon lemon zest1/2 teaspoon crushed red pepper flakes1 tablespoon grated Parmesan cheese1/2 teaspoon sea salt InstructionsIn 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.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.Preheat oven to 150°F then turn the oven off. Butter or grease a 10- or 12-inch 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.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.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.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. NotesRecipe by Kate Donahue Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
