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thermomix rosemary lemon focaccia

Rosemary Lemon Focaccia

5 from 2 votes
Prep Time: 2 hours 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
Servings: 8 serves

This is the quickest and easiest Rosemary Lemon Focaccia that you can make and super easy using your Thermomix. Only takes minutes and is so delicious.

Focaccia is one of those Italian breads that sounds much more complicated than it is. I love making a nice focaccia for snacks or even for dinner. Sometimes I add some sun-dried tomatoes or cherry tomatoes or even some olives.

 It is almost like a fluffy pizza bread. With this Rosemary Lemon Focaccia your next Italian night is going to be a hit. Serve it sliced with some olive oil and balsamic vinegar dip or slice it up and fill it with some pancetta ham and pecorino cheese.

 The leftovers are great for the next day as sandwiches. The dough is quite wet so it is always important to handle it with lots of olive oil on your hands and place greaseproof paper underneath the dough so that you don't need to transfer any dough later on.


  • 350 g water
  • 20 g olive oil + extra for greasing
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 500 g strong white bread flour
  • 2 tsp sea salt
  • 1 lemon zest only
  • 2 sprigs fresh rosemary stalks removed


  1. To make the dough, place the water, olive oil and dry active yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5.
  2. Add the flour, salt, 3/4 of the lemon zest and 3/4 of the rosemary sprigs and knead

    2 Min. / Kneading Function

  3. Transfer the mixture into an oiled glass bowl. Cover with cling film and leave to rise for 1 hour or until doubled in size.

  4. Place a piece of greaseproof paper that fits the baking tray on the worktop.
  5. Uncover the dough and tip onto the greaseproof paper. Slightly oil your hands and drizzle some oil over the dough. Flatten with your hands to fit the greaseproof paper and leave to rise for another hour. The surface should be covered lightly in oil. If not, cover the dough with a tea towel.
  6. Preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Place a large rectangular baking tray in the oven to pre-heat as well.
  7. Once proved, make finger indentations across the dough by pushing in your finger tips. Then decorate with the remaining lemon zest and rosemary sprigs.
  8. Remove the tray fro the oven and carefully transfer the focaccia on it. Bake for 20-25 minutes until baked and fluffy. Leave to cool slightly before slicing, enjoy!
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  1. Maggie on July 10, 2017 at 8:10 am

    Hi Sophie – what size baking tray did you use?

    • Weehooey A Weehooey A on July 10, 2017 at 10:07 am

      Hi Maggie I use the baking tray from my shop: https://sophiaskitchen.blog/shop/rose-gold-ceramic-oven-tray/

      • Alyssa on August 13, 2017 at 10:07 pm

        The pan size is not posted on the item listing. Critical information missing. Mine came out flat and crunchy. I guess I have some nice croutons….

        • Weehooey A Weehooey A on August 14, 2017 at 7:22 am

          Hi Alyssa, sorry your focaccia didn’t work out! On the listing for the pan, the dimensions are listed under ‘additional information’. Hope that helps.

          • Alyssa on September 3, 2017 at 2:24 pm

            With the dimensions of the baking tray found (39 x 26 x 1.5 cm) I needed to give this recipe another try. Wow am I ever glad I did- this focaccia is amazing!
            Thank you for replying to my last post- It made all the difference

  2. Candy on July 30, 2017 at 9:15 am

    This recipe was delicious. Thumbs up from the whole family

  3. Lesley Barber on September 11, 2017 at 6:04 pm

    You are correct Sophia – this is definitely a winner!

  4. Ros on September 28, 2017 at 2:23 pm

    I made this bread for the first time and it was awesome thank you Sophia for such a great recipe I will be making this again.

  5. Jane on October 30, 2017 at 7:16 pm

    I notice you use 15g active yeast. I haven’t got my Thermomix yet (in the post). I make a lot of bread and when I use dried yeast only use 7g (a sachet size per 500g flour). Do you need more yeast making dough in the Thermomix.

    • Weehooey A Weehooey A on January 11, 2018 at 10:41 am

      You don’t but I do find it depends on the type of brea you are making and also the type of yeast you are using. x

  6. Kenzo on December 23, 2017 at 2:13 pm

    hello – is the dough meant to be really really sticky?


  7. Joanna Loh on February 4, 2018 at 1:28 pm

    Mine is baking now. Followed everything but made a mistake. I put in 30g of dried yeast instead of 1tbsp! What is it going to taste like ????!!!

    • Weehooey A Weehooey A on February 19, 2018 at 10:06 am

      It probably will taste like yeast. Unfortunately that will probably be too much yeast for the dough and usually you can tell afterwards 🙂 Sorry. x

  8. Jloh on June 22, 2018 at 4:46 pm

    Fingertips indentation after 2nd proof – won’t that deflate the risen dough ?
    Throwing on the zest & rosemary sprigs and then cooking 20-25mins. Is that going to burn the herbs?

    • Jesse S Jesse S on January 17, 2019 at 3:04 pm

      No, it won’t damage or deflate the dough. If you know your oven is extremely hot at the top you can always cover it with foil after the first 10 minutes of baking.

  9. Silvana on November 29, 2018 at 8:48 pm

    Hi sophia i have a pizza stone in my oven . Would it be ok to tranfer focaccia on baking paper straight on stone or should i follow your warm up tray and tranfer on tray and bake. Love your recipes cant wait to try them all 🙂

    • Jesse S Jesse S on January 17, 2019 at 3:08 pm

      I would make sure the baking paper is heat resistant or use a mat because it might burn, otherwise use the tray 🙂

    • Naira on February 23, 2020 at 7:15 pm

      Is the calorie per serving really 2054? Or is that the total calorie count?

      • Sophia H Sophia H on February 24, 2020 at 1:07 pm

        I’ve updated now, it was the total count 🙂

  10. Carolyn on June 8, 2019 at 11:38 am

    Perfect first time – thanks Sophia . Will definitely repeat

  11. Shobhana on October 3, 2019 at 7:42 am

    Hi Sophia roughly how thick should the dough be, when we make it fit the tray.? I do not have a baking tray 39x26x1.5 cms

  12. Shobhana on October 4, 2019 at 11:09 pm

    Thanks Sophia,the Focaccia bread was a success! My family loved it !

  13. Katha on February 23, 2020 at 2:12 pm

    Liebe Sophia,
    wir lieben Foccaccia und ich würde dein Rezept sehr gerne ausprobieren – welches Mehl (Type) verwende ich da bestenfalls?
    Vielen Dank vorab!

    • Sophia H Sophia H on February 24, 2020 at 1:06 pm

      Hi 🙂 550er Mehl ist super hierfür.

  14. Katha on March 1, 2020 at 3:05 pm

    Lieben Dank 😊
    Ich werde berichten, wenn ich es ausprobiert habe.

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