Lemon Honey Thyme Focaccia

Recipe by CaliforniaJan
READY IN: 3hrs


  • 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
  • 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


  • 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.
  • 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.
  • 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.