Meyer Lemon Focaccia

You basically want 500g of flour here, and you can play around with different flour blends. Here I use strong white bread flour, with a boost of (sprouted) rye flour, plus a good dose of chopped herbs and hemp seeds. I like this ratio - it results in a focaccia that is hearty without being heavy.


  • 400 g / 3 cups strong white bread flour
  • 100 g / 3/4 cup rye flour
  • 1 packet fast-acting instant yeast
  • 1 teaspoon fine grain sea salt
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 3 cloves chopped garlic
  • 3 tablespoons hemp seeds, (optional)
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons chopped thyme
  • 1 1/2 cups / 350 ml warm water (~120F)
  • 2 Meyer lemons, sliced razor thin
  • 15 black olives, pitted and halved
  • 1/4 cup slices almonds


  1. Combine the flours, yeast, salt, olive oil, garlic, hemp seeds, and half of the rosemary and thyme in a large bowl. Stir in the warm water, and mix until the dough comes together. Turn out onto a work surface and knead for five minutes or so, until the dough feels smooth and elastic. Rub the dough with a bit of olive oil, and return to a clean bowl. Cover the bowl with a tea towel and allow the dough to rise in a warm cozy place until doubled - 45 minutes, to an hour-ish.
  2. Preheat your oven to 400F, rack in the middle.
  3. You can bake the focaccia in a (8x12 or larger) pan or free form on a baking sheet. Tip the dough into baking pan, and deflate with flat hands. Arrange the lemons, olives, and almonds on top, and cover with a tea towel again. Leave to rise for another 20-30 minutes, until the dough is nice and puffy. At this point, use your finger to press deep holes into the dough. Drizzle with more olive oil, sprinkle with any remaining rosemary and thyme, and bake for thirty minutes, or until golden and cooked through. Remove from oven and cool on a rack for a bit before cutting and serving. Sprinkle with a bit more salt if needed.
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Serves 10


Inspired by the Cranberry Focaccia recipe in Nigel Slater's The Christmas Chronicles. (4th Estate, 2017)