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Summer Citrus & Herb Focaccia with Sea Salt and Olive Oil Recipe

By Beginnerbakes Editorial TeamPublished Apr 24, 2026 | Updated Sep 30, 2026
Italian-American 145 mins Beginner-friendlyEasyStep By StepNo Fuss

Easy Summer Citrus & Herb Focaccia recipe featuring fresh orange and lemon zest, aromatic rosemary and thyme, and crispy flaky sea salt. This beginner-friendly Italian-American bread is perfect for summer snacks, parties, or savory baking projects.

Summer Citrus & Herb Focaccia with Sea Salt and Olive Oil Recipe
Prep 20 min
Cook 25 min
Total 145 min
Servings 8
Difficulty easy
Cuisine Italian-American

Recipe Details

Prep20 min
Cook25 min
Total145 min
Servings8
Difficultyeasy
CuisineItalian-American
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Ingredients

Servings 8
  • 3 ½ cups (420g) all-purpose flour, plus extra for dusting
  • 1 packet (2 ¼ tsp / 7g) active dry yeast
  • 1 ¼ cups (300ml) warm water (about 100-110°F / 38-43°C)
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tsp fine sea salt, plus extra for sprinkling
  • Zest of 1 medium orange
  • Zest of 1 lemon
  • 1 tbsp chopped fresh rosemary leaves
  • 1 tbsp chopped fresh thyme leaves
  • Flaky sea salt (such as Maldon) for topping

Instructions

  1. In a large bowl, combine the warm water and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy to activate the yeast.
  2. Add 2 tablespoons olive oil and 1 teaspoon fine sea salt to the yeast mixture. Stir gently to combine.
  3. Gradually add the flour, about 1 cup at a time, mixing with a wooden spoon or your hands until a sticky dough forms.
  4. Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Add more flour if the dough is too sticky, but keep it slightly tacky.
  5. Lightly oil a large clean bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
  6. While the dough is rising, prepare the citrus herb topping by mixing the orange zest, lemon zest, rosemary, and thyme in a small bowl.
  7. Once risen, gently punch the dough down and transfer to a greased 9x13-inch baking pan. Use your fingers to press and stretch the dough evenly to fill the pan.
  8. Using your fingertips, make deep dimples all over the dough surface. Drizzle generously with olive oil, then evenly sprinkle the citrus herb mixture on top.
  9. Sprinkle flaky sea salt on the dough to your liking.
  10. Cover loosely with a kitchen towel and let rise for another 20 minutes.
  11. Preheat the oven to 425 degrees F (220 degrees C).
  12. Bake the focaccia for 20-25 minutes until golden brown and cooked through.
  13. Remove from oven and allow to cool slightly in the pan before slicing into 8 pieces.
  14. Serve warm or at room temperature as a savory snack or party bread.

Timing and Planning

Timing estimate: 145 minutes elapsed. Includes 20 minutes preparation, up to 10 minutes yeast activation, 1 hour first rise, 20 minutes second rise, up to 25 minutes baking and an estimated 10 minutes cooling before slicing. Preheat during the second rise; rise and cooling times can vary. These are planning estimates; use the recipe's doneness, rise and setting cues.

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