Ingredients
- 1/2-ounce dry yeast
- 14 ounces water
- 1 tablespoon honey
- 1 1/2 pounds bread flour
- 1/2 cup extra virgin olive oil
- 1 tablespoon sea salt
- Extra virgin olive oil, for brushing
- Kosher salt, for topping
- Fresh ground black pepper, for topping
- Fresh thyme leaves, minced, for topping
Directions
Preheat oven to 400 degrees F.
Brush a 12 by 18-inch baking tray with olive oil. Set aside.
Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.
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By pjmcgunnigle_56...
none, WA
on August 15, 2006
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This recipe results in regular bread. The texture is wrong, and the crust is unfitting for focaccia. Might as well call it "White Bread with Added Oil Calories"
By crissydmartin_1...
CHARLOTTE, NC
on August 09, 2005
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This receipe is easy and delicious. I did not have fresh thyme on hand so I used fresh basil and oregano instead. I did not want to make the full recipe so I cut it in half and it still came out perfect.
By kimwells_1530717
Universal City, TX
on April 28, 2005
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I can't speak for the quality of this bread. Because of the way the recipe was written, in pounds, ounces, and vague "use the rest of the water" directions, rather than the conventional cups such, I had to do fraction math in my head while putting the ingredients together. I am NOT a novice cook, although new to baking bread. This recipe was so confusingly written that if I was a begginer, I might never try again. Please take another look at this nomenclature, and include cups vs. ounces and imprecise terminology, I had to throw the mixture away and did not get my hoped for warm foccacia bread.
Read all 6 reviews