Search
by Ingredient

Thyme Focaccia & Parmesan Focaccia

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by laljoe

Thyme Focaccia and Parmesan Focaccia recipe

YIELD

36 servings

PREP

1 hrs

COOK

15 min

READY

1 hrs

Ingredients

2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
1 5
TEASPOON ML SUGAR
2 473
CUPS ML WATER
warm
1 15
TABLESPOON ML SALT
5 ½ 1.3
79
CUP ML OLIVE OIL
2 1E+1
TEASPOONS ML THYME
fresh, minced *
2 3E+1
TABLESPOONS ML CORNMEAL
½ 118
CUP ML PARMESAN CHEESE
coarsely grated

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 866 24% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1947mg 81%
Total Carbohydrate 46g 46%
Dietary Fiber 6g 23%
Sugars g
Protein 48g
Vitamin A 1% Vitamin C 0%
Calcium 17% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

Email this recipe