Olive focaccia with thyme & sea salt
This Olive Focaccia with Thyme & Sea Salt blends fluffy Italian bread with the aromatic flavors of thyme and briny olives. It's perfect as a standalone snack or as an accompaniment to various dishes.
Cook time 20 min
Prep time 25 min
Ingredients:
3 cups all-purpose white wheat flour1 tsp yeast
1 tsp sugar
1 tsp salt
1 tbsp dried thyme
1 cup water
1/3 cup olives
Focaccia is a classic Italian bread known for its fluffy texture and aromatic flavor. This particular recipe for Olive Focaccia with Thyme & Sea Salt is a delightful twist on the traditional version, incorporating the unique flavors of fresh thyme and briny olives. It's the perfect accompaniment to a wide variety of dishes or delicious on its own as a savory snack.
Instructions:
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to ensure the yeast and sugar are evenly distributed.
2. Add Liquid Ingredients:
- Slowly add the warm water to the dry ingredients. The water should be warm but not hot, roughly between 100°F and 110°F (37°C to 43°C). Mix continuously until a sticky dough forms.
- Add the dried thyme and sliced olives to the dough. Mix until they are evenly incorporated.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
- Grease a large bowl with a small amount of olive oil and place the dough in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- After the dough has risen, spread a drizzle of olive oil on a baking sheet to prevent sticking. Preheat your oven to 400°F (200°C).
- Punch down the risen dough to release the air. Transfer the dough to the prepared baking sheet and gently press it out to an even thickness, roughly 1/2-inch thick.
- Cover the dough once again with a kitchen towel and let it rest for another 20-30 minutes to rise slightly.
- Once the dough has rested, use your fingers to create dimples all over the surface of the dough by pressing down slightly.
- Drizzle a small amount of olive oil over the dough and sprinkle generously with sea salt.
- Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove the focaccia from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature.
Congratulations! You've successfully made a delicious Olive Focaccia with Thyme & Sea Salt. Enjoy the aromatic blend of thyme and the rich, salty olives in each bite of this soft, flavorful bread. Serve it to accompany your favorite meals, or savor it as a delightful stand-alone snack.
Olive focaccia with thyme & sea salt FAQ:
Bake the Olive Focaccia in a preheated oven at 400°F (200°C) for 20-25 minutes. It's done when the top is golden brown and sounds hollow when tapped.
The focaccia is done when it has a golden brown top and produces a hollow sound when tapped on the bottom. You can also use a toothpick to check; it should come out clean.
Yes, you can substitute olives with other ingredients like sun-dried tomatoes, roasted red peppers, or even feta cheese, depending on your taste preferences.
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Use a standard baking sheet, typically around 18x13 inches. This will allow the focaccia to spread to the right thickness, about 1/2 inch.
Tips:
- Ensure your water is warm but not hot (about 110°F or 43°C) to activate the yeast effectively.
- Knead the dough properly until it becomes smooth and elastic to achieve the perfect texture.
- Let the dough rest and rise in a warm, draft-free spot to ensure it doubles in size.
- Use a generous amount of olive oil on your hands and the baking sheet to prevent sticking and to add extra flavor to the crust.
- Press down with your fingertips to create characteristic dimples on the focaccia before baking; this helps the olive oil and herbs to penetrate the dough.
- If you prefer fresh thyme over dried, adjust the quantity to taste, as fresh herbs tend to be more potent.
Nutrition per serving
4 ServingsCalories 380kcal
Protein 12g
Carbohydrates 72g
Fiber 4.84g
Sugar 1.56g
Fat 4.04g
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