Thyme Focaccia & Parmesan Focaccia
Submitted by laljoe
Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.
YIELD
36 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsOne batch of dough, two focaccias, that’s the clever idea here. After the first rise, you split the dough and knead fresh thyme into one half, leaving the other plain to top with Parmesan, so a single afternoon’s work gives you two distinct flatbreads.
The dough itself is classic focaccia: a wet, olive oil-rich dough that needs two rises, once as a ball and again pressed into the pan, for that airy, open, chewy crumb.
The dimpling is more than decorative. Pressing oiled fingertips deep into the risen dough creates little wells that hold pools of oil and pockets of salt, giving focaccia its signature craggy, golden, salt-flecked top.
A 450°F (230°C) oven and cornmeal-dusted pans give you a crisp bottom and edges. Sprinkle the plain half with Parmesan, both halves with coarse salt and pepper, and bake until golden.
Pro Tips
- Proof the yeast until foamy before mixing. If it doesn’t bubble, it’s dead and the bread won’t rise.
- Give it both rises fully. The second rise in the pan is what makes focaccia light and airy rather than dense.
- Dimple deeply and don’t be gentle. Shallow dents vanish and you lose the oil-pooling effect.
- Eat it the day it’s baked, when the crust is crispest; it softens overnight.
Variations
- Top with rosemary, olives, cherry tomatoes, or thinly sliced onion.
- Brush with garlic oil straight out of the oven.
- Use the dough as a base for pizza or to make focaccia sandwiches.
Ingredients
Directions
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
Preheat oven to 450F.
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about ½ inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pans and cool on racks.
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