Thyme Focaccia And Parmesan Focaccia Recipes

THYME FOCACCIA AND PARMESAN FOCACCIA

Thyme Focaccia and Parmesan Focaccia image

Categories Bread Mixer Cheese Herb Bake Parmesan Thyme Gourmet

Yield Makes 2

Number Of Ingredients 11

Ingredients

two 1/4-ounce packages (5 teaspoons) active dry yeast
1 teaspoon sugar
2 cups warm water (105°‐115° F.)
1 tablespoon table salt
about 5 1/2 cups all-purpose flour
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated Parmesan
coarse salt for sprinkling
freshly ground black pepper for sprinkling

Steps:

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 450° F.
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 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccie from pans and cool on racks.

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