No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon Focaccia

This recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.

  • yield: Makes 1 focaccia




  • 1 package (1/4 ounce) instant yeast
  • 5 cups all-purpose flour, preferably organic
  • 2 1/2 teaspoons fine sea salt
  • Olive oil, for bowl and baking sheet
  • 1/2 pound Pecorino Pepato, thinly sliced
  • 2 lemons, very thinly sliced crosswise
  • 1 sprig rosemary, leaves only
  • 1/4 teaspoon fleur de sel
  • 2 tablespoons extra-virgin olive oil


  1. Step 1

    In a large bowl, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.

  2. Step 2

    Add remaining 2 1/2 cups flour and salt; mix until well combined. Turn dough out onto a lightly floured work surface; knead until wet and tacky, but not sticky, 8 to 10 minutes. Transfer to a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, 3 1/2 to 4 hours.

  3. Step 3

    Oil a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.

  4. Step 4

    Preheat oven to 500 degrees. Cover dough with Pecorino Pepato and lemon slices and sprinkle with rosemary leaves and salt; drizzle with extra-virgin olive oil. Transfer to oven and bake for 15 minutes. Rotate baking sheet, and continue baking until lemons and crust are golden brown, about 15 minutes more.

  5. Step 5

    Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.

The Martha Stewart Show, February Winter 2008



Reviews (12)

  • 15 Jun, 2008

    My grandson LOVED this and he's 13 and picky! I did make on HUGE change. I only had one small lemon so i also sliced an apple just as thinly using a mandolin... and it was wonderful. Next time I'm going to parboil sweet potatoes and slice them for the bread... I'll also use a pan larger than 9"x13" because I want to make it thinner and crustier. I'll add brown sugar as well. Can't wait to try it! I'll let you know!

  • 10 Jun, 2008

    Dorothy, common sea salt is to Fleur de sel as chuck is to filet. Try a side by side test and you'll see the difference.

  • 10 Jun, 2008

    I watched Chef Bianco make this on MS and there was a lot more than 2 tablespoons of olive oil involved. He placed at least 1/8 cup of oil in the "well oiled bowl" and most of that came out with the dough when he turned it out. He pressed the dough into a rectangle after turning it out and then flipped the dough top to bottom. Most of that oil is now on the bottom of the crust and is important for crisping the bread on the bottom.

  • 6 Jun, 2008

    For apowers,
    fleur de sel is a fancy word for sea salt !

  • 6 Jun, 2008

    Great pizza dough recipe and very easy to make. I used two 11" x 15-16" pans for the recipe. Fifteen minutes at 500 degrees was enough time to nicely brown and thoroughly bake the crusts and toppings. My husband loved it!

  • 6 Jun, 2008

    I've never seen fleur de sel, does anyone know if kosher salt can be substituted?

  • 2 Apr, 2008

    Pecorino Pepato is a pecorino cheese that has peppercorns throughout. I found it at Whole Foods, but that is the only store in town that had it. I won't make this recipe again - too much time for an ok bread. I made it for friends and they loved it though. I must be weighing time v. result? We do have a new favorite cheese now, so all is not a loss!

  • 1 Mar, 2008

    What on earth is Pecorino Pepato. I presume it is a cheese, but out here in the boonies we don't have anything but that stuff that comes in the green can and calls itself Parnsean. Oh, I can get the green wedge and the green twist and grind thing but not real cheese. I drive into the city to get my cheese but it's St Louis and frankly, unless I go to the Italian neighborhood (The Hill) even that selection is limited. So, when I do go to The Hill what is it I'm really looking for?

  • 25 Feb, 2008

    Buy your store bought fresh pizza dough to save time - follow cooking times on the dough package. But we loved this - you must slice the lemons very thin - otherwise it can be too strong of lemon taste. I am going to try this with meyer lemons next time.

  • 25 Feb, 2008

    I found the time too much also, I always follow a recipe true the first time,then I adapt it to my liking. With this I had "toast", but I like it, may make crumbs with it. It looks like a good recipe that can be halved.

  • 24 Feb, 2008

    Delicious, easy to make, tried different toppings. Baking time allert: 15 minutes was enough even a little to well done.
    Bloomfield Hills, Mi

  • 23 Feb, 2008

    My previous attempts at yeast breads turned out to be paper weights but this one looked so darn easy on TV. It really was that easy! My family is amazed and excited at the prospects for homemade pizza now!!