Parmesan-Thyme Focaccia

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I can probably bake cupcakes in my sleep but the thought of baking bread gives me nightmares. After three failed attempts I had almost given up on breads. But like with anything worth having, persistence pays. So does common sense!

Lessons learnt so far- start with simple, basic recipes. Pay attention to technique and the most important one, have patience! Baking bread is so much more rewarding than baking a cake (did I just say that?!) I truly enjoy the process. If you have not done this before, I urge you to give it a shot. It is so worth it!

 

Focaccia is a great place to start. It’s simple and superbly flavorful. You can play around with your choice of herbs and spices. It is a very versatile bread too – you can make sandwiches or just dip it into your favorite soup for a very comforting meal.

You can also bake it in any shape you like. I divided my dough in half after the first rise. Rolled out half into a rectangle to be baked on a sheet tray and sectioned the other half and baked it in my cast iron wedge pan

Yield – One 9 x 14 inch rectangle

Ingredients

  • Warm water (between 110 and 115 F) – 1 and 1/3 cup
  • Honey – 2 tsp
  • Active dry yeast – 1 package (0.25 ounces)
  • All purpose flour – 3 and 1/2 cup + extra as needed
  • Extra virgin olive oil – 1/4 cup plus more for drizzling on the bread
  • Grated parmesan – 1/3 cup
  • Sea salt – 2 tsp
  • Fresh thyme – 6 sprigs (you can use dry too)

Method

  • Take warm water in a bowl. It is advisable to measure the temperature with a thermometer. The optimum temperature for yeast is 110 to 115 F. Add honey to water and stir to dissolve. Sprinkle yeast on top and mix briefly. Set this aside for about 5 minutes till the yeast blooms and the water turns foamy
  •  Use a stand mixer or hand mixer with the dough hook attachment, run it on low speed and gradually add the flour, olive oil, salt and parmesan to the water and yeast mixture. Once it’s all added in run the mixer on medium speed for about 5 minutes
  • If after 5 to 7 minutes, the dough doesn’t pull away from the sides and gather around the dough hooks, add more flour, a tablespoon at a time till it comes together. The dough should not be too sticky
  • Turn the dough out onto a floured work surface and gently bring it together into a ball
  • Grease a large bowl and dump the dough ball into it. Now flip the dough ball in the bowl so that the entire ball now has a coating of oil

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  • Cover with a clean kitchen towel or greased cling film and leave it in a warm place to rise. This takes about an hour and the dough will almost double in size
  • Turn the dough out onto a floured surface and gently roll it out into a rough rectangle till it is between 1/4 to 1/2 an inch thick. Place it on a greased baking tray, cover with a greased cling film and let it rise again for 15 to 20 minutes

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  • Preheat oven to 400 F or 204 degree Celsius
  • After the dough has risen, poke deep holes all over it with your finger. Drizzle olive oil generously over the entire surface of the dough. Sprinkle thyme and sea salt over the entire dough

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  • Bake in a preheated oven for 20 minutes. The focaccia will be slightly golden and will easily slide around on the tray when done
  • Slice and serve with more olive oil

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Recipe adapted from Gimme Some Oven

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