Categories: bread
Ingredients
- 1/2 Cup Extra Virgin olive Oil (120ml)
- 2 Tbsp fresh thyme, minced
- 1 Cup luke warm water (225ml)
- 2 1/4 tsp active dry yeast
- 1/4 tsp honey
- 2 1/2 Cup flour (350gr) + few tablespoons for dusting
- 1 tsp salt
Directions
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In a big bowl add the luke warm water, the active yeast and the honey.
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Stir up until the yeast is completely dissolved and let it rest for 5 minutes.
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In a small bowl mix the olive oil with the minced thyme.
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Take the big bowl with the yeast mix and add 1/2 amount of flour and 1/2 amount of oil. Mix and let it rest for 5 minutes.
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Add the remaining flour and the salt. Mix.
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When the dough starts forming transfer it on a flat surface dusted with some flour.
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Start kneading the dough with your hands for 10 minutes up until it gets elastic and shiny.
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Grease a big bowl with 2 Tablespoons of oil (from the quantity left) and place the dough in it. Cover with a warm damp towel and let it rest for at least 1 hour until doubled in size.
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Transfer the dough on a baking pan and flatten it with your hands giving it an oval shape, 1/2 inch thick. Poke the dough with your fingers in order to create a lot of holes that you will fill with the remaining oil/thyme mix.
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Let the focaccia rest for the last time for 20 minutes.
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Bake the focaccia in preheated oven at 450F/230C for 15/20 minutes.