Instructions

1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated.
2. In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
3. Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil and lemon zest. Use a wooden spoon or your hands to mix until a shaggy dough forms.
4. Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
5. Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. After the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet or a baking pan lined with parchment paper. Gently stretch and flatten the dough with your fingers until it fills the pan.
7. Using your fingertips, create dimples all over the surface of the dough. Drizzle a little olive oil over the top and sprinkle with fresh thyme leaves.
8. Cover the dough again with a kitchen towel and let it rest for an additional 20-30 minutes while you preheat your oven to 220°C (428°F).
9. Once the oven is preheated, bake the focaccia for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
10. Remove the focaccia from the oven and allow it to cool slightly in the pan. Once cool enough to handle, transfer it to a wire rack to cool completely.
11. Slice and serve your Lemon and Thyme Focaccia warm or at room temperature. Enjoy it on its own, with olive oil for dipping, or as a side to your favorite Italian dishes.