Thyme Rosemary Focaccia Recipes

ROSEMARY AND THYME FOCACCIA (AIP)

Steps:

• Line a baking sheet with parchment paper.
• Combine 1/4 cup (60 ml) of the warm water with the maple syrup in a small bowl. Add the yeast and stir. Wait about 5 minutes for the mixture to start foaming. (If the yeast doesn't foam, throw it away and start over.)
• Meanwhile, combine the cassava flour, coconut flour, rosemary, thyme, and sea salt in a large bowl. Mix well with a spatula and form a well in the middle. Carefully pour the remaining 3/4 cup (180 ml) warm water and palm shortening into the well. Add the yeast mixture. Mix well with a spatula until the dough is smooth. Knead 8 to 10 times with your hands and form the dough into a ball.
• Transfer the dough to the parchment-lined baking sheet. Flatten it with your hands to form a 1-inch (2.5 cm) thick loaf. Cover with a light kitchen towel and let rest in a warm place for 30 minutes.
• Place the oven rack int eh middle position and preheat the oven to 400°F (200°C).
• After 30 minutes, uncover the dough (don't knead it again!) and score it 3 times at an angle with a serrated knife. Sprinkle with more rosemary and thyme.
• Bake for about 35 minutes, until the bread turns golden. Transfer to a wire rack and let cool completely before eating.

THYME-ROSEMARY FOCACCIA

Steps:

• Lightly oil a rimmed baking sheet; set aside. In the bowl of an electric mixer fitted with the dough hook, combine 6 tablespoons warm water (105 degrees to 115 degrees) the sugar, and yeast. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil, 1 cup warm water (105 degrees to 115 degrees) thyme, and 2 teaspoons rosemary; stir to combine.
• Add flour and salt, and mix on low speed until all the flour is incorporated into dough, about 2 minutes. Increase speed to medium and continue mixing until a very sticky dough forms, cleaning the dough hook 2 or 3 times (it will not completely come up from the bottom of the bowl), about 3 minutes. Transfer dough to a lightly floured work surface. Knead dough with lightly floured hands until smooth and elastic, about 2 minutes.
• Place dough on prepared baking sheet, turning to coat with oil. Cover lightly with plastic wrap; transfer to a warm place, and let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 425 degrees with rack in the center of the oven. When dough has doubled in size, press out to fill pan. Let dough rest, covered with plastic wrap, for 10 minutes.
• Drizzle with olive oil, sprinkle with remaining 2 teaspoons chopped rosemary and sea salt. Bake until top is golden brown and sounds hollow when tapped, about 20 to 30 minutes. Transfer to a wire rack to cool.

ROSEMARY FOCACCIA

Steps:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

THYME FOCACCIA AND PARMESAN FOCACCIA

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.

ROSEMARY FOCACCIA

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, and table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• In a small bowl stir together the remaining 2 tablespoon oil, the garlic, and the chopped rosemary. Dimple the dough, making 1/4-inch deep indentations with your fingertips, brush it with the oil mixture, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and garnish it with the rosemary sprigs. Serve the focaccia warm or at room temperature.

FOCACCIA

Steps:

• Sprinkle yeast and sugar over 1/2 cup warm water in a large bowl. Stir, and set aside for 10 minutes until mixture is foamy. Add 2 cups warm water, 2 tablespoons olive oil, 2 cups flour, and 1 tablespoon salt; stir until smooth. Gradually incorporate 4 more cups flour, using your hands once mixture becomes too thick to stir. If dough is sticky, add some of the remaining flour.
• Transfer dough to a clean work surface; knead until smooth and elastic, using any remaining flour if needed, about 10 minutes.
• Place dough in a lightly oiled bowl, and cover with plastic. Set in a warm place to rise until doubled in size, about 1 1/2 hours.
• Heat oven to 425 degrees. Transfer dough to an oiled 11-by-17-inch baking pan; press to form an even thickness. If dough shrinks back, cover with a damp towel; let rest 10 minutes before continuing. Once dough fills pan, cover with a damp towel; let rise 30 minutes, until doubled in size.
• Use your fingers to make dimplelike indentations in dough. Drizzle with remaining 2 tablespoons olive oil, allowing oil to fill dimples. Brush with a pastry brush to distribute oil over top of bread. Sprinkle with salt and rosemary; place in oven. Toss a cup of ice cubes into bottom of oven to create steam. Bake until golden brown, about 30 minutes, opening oven as infrequently as possible to prevent losing steam. Remove bread from pan; cool on a wire rack.