Thyme focaccia and parmesan focaccia

6 Servings

Ingredients

Quantity Ingredient
2 Active (1/4-ounce packages) dry yeast
1 teaspoon Sugar
2 cups Warm water (105ø-115ø f.)
1 tablespoon Table salt about
5½ cup All-purpose flour (about)
⅓ cup Olive oil
2 teaspoons Minced fresh thyme leaves
2 tablespoons Cornmeal
½ cup Coarsely grated parmesan
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling

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 450ø 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 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. Makes 1 thyme focaccia and 1 Parmesan focaccia.

If you need only one focaccia, freeze the other for later use. Focaccia keeps, frozen, 2 weeks.

Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1 #748 by C4<c4@...> on Aug 19, 1997

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