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Light Lemon Herb Focaccia with Rosemary and Sea Salt Recipe

Name: Light Lemon Herb Focaccia with Rosemary and Sea Salt Recipe
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 1/4 teaspoons (1 packet) active dry yeast; 1 1/2 cups warm water (about 105°F/40°C); 3 1/2 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 tablespoon fresh rosemary leaves, chopped; Zest of 1 medium lemon; Coarse sea salt, for topping

By Beginnerbakes Editorial TeamPublished Apr 19, 2026 | Updated Oct 19, 2026

Italian Under review Beginner-friendlyEasyNo KneadStep By Step

No-knead focaccia topped with lemon zest, rosemary and coarse sea salt. Allow time for the dough to rise before baking.

Light Lemon Herb Focaccia with Rosemary and Sea Salt Recipe

Prep Under review

Cook Under review

Total Under review

Servings 8

Difficulty easy

Cuisine Italian

Ingredients

Servings 8

2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 cups warm water (about 105°F/40°C)
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon fresh rosemary leaves, chopped
Zest of 1 medium lemon
Coarse sea salt, for topping

Instructions

In a large mixing bowl, sprinkle the active dry yeast over the warm water. Let it sit for 5 minutes until foamy, indicating active yeast.
Add the flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a wet, sticky dough forms. No kneading needed.
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, until doubled in size with bubbles on the surface.
Drizzle 1 tablespoon of olive oil into a 9-by-13-inch baking pan and spread evenly to coat the bottom.
Transfer the risen dough into the pan. Using lightly oiled fingers, gently press and stretch the dough evenly across the pan.
Sprinkle lemon zest, chopped rosemary, and coarse sea salt evenly over the dough. Drizzle another tablespoon of olive oil on top.
Use your fingertips to poke deep dimples all over the dough's surface, creating classic focaccia texture.
Preheat the oven to 425 degrees F (220 degrees C). Let the dough rest for 10 to 15 minutes while the oven heats.
Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Slice into 8 pieces and enjoy as a light snack or flavorful party appetizer with your favorite dips.