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Lemon Honey Thyme Focaccia

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“Another lemon bread recipe, which can be made entirely in the bread machine (and is thus, no longer a focaccia) or taken out as dough and hand-formed into the focaccia and baked in the oven. Note: the amount of yeast depends on the preparation, 2 teaspoons for machine or 1 tablespoon for the hand-formed loaf.”

Ingredients Nutrition

  • 34 cup water
  • 3 tablespoons honey
  • 2 large egg whites
  • 14 cup vegetable oil
  • 1 tablespoon lemon zest, finely minced
  • 4 tablespoons nonfat dry milk powder
  • 12 cup whole wheat flour
  • 12 cup cornmeal
  • 2 cups unbleached white flour
  • 12 teaspoon salt
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons yeast, for baked in bread machine or 1 tablespoon yeast, for hand-finished focaccia bread
  • 13 cup honey, for focaccia, omit if finished in machine
  • 13 cup honey, for dipping


  1. With all ingredients at room temperature, place in bread machine except the 1/3 cup honey. Program for Dough and start. After the final cycle, remove the dough to a lightly floured work surface.
  2. Use your hands to pat the dough into a 10-inch disk and place it on an oiled pizza pan or baking sheet. Allow the dough to rise 30 minutes and then use your finger to gently poke a dozen slight indentations around the top of it.
  3. Preheat the oven to 400F with the rack in the center position. Bake the focaccia for 12 minutes at 400F, then lower the temperature to 375°F Remove the focaccia and quickly drizzle the honey over the top:it should collect in the holes as well as drip over the entire surface. Continue baking an additional 12 - 14 minutes. If the top is getting too brown, cover it with a tent of foil (so as not to disturb the honey). Cut the focaccia into wedges and serve hot, warm, or at room temperature with a dish of additional honey for dipping.

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