Thyme Focaccia

Few things beat a slab of warm, herb-flecked focaccia, and this one keeps the work minimal by letting a bread machine do the kneading and first rise. The flavor is built around earthy thyme, a good crack of black pepper, and a finish of flaky kosher salt.

Olive oil is what makes focaccia focaccia, both worked into the dough and poured generously over the top. For the proper texture, run the machine on its dough cycle, then press the dough into a well-oiled pan instead of baking it as a loaf, because focaccia is meant to be a flat, dimpled bread, not a tall sandwich loaf.

Then dimple it. Press your fingertips deep into the dough all over, creating little wells that catch pools of olive oil and cradle the thyme, pepper, and salt as it bakes.

Those craters are what give focaccia its rustic, golden, oil-crisped top and its tender, airy crumb beneath.

Pro Tips

• Use the dough cycle, then shape and bake the focaccia in an oiled pan. Baking it as a machine loaf misses the texture entirely.
• Dimple deeply with oiled fingertips so the wells hold the oil and topping.
• Don’t be shy with olive oil on top. It’s what crisps the surface and carries the thyme.
• Scatter the flaky kosher salt and thyme on just before baking so they stay bright and crunchy.

Variations

• Add rosemary, oregano, or a mix of herbs alongside the thyme.
• Press in cherry tomatoes, olives, or thin onion slices.
• Top with grated Parmesan for a savory, cheesy crust.