Lemon Honey Thyme Focaccia Recipes

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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

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.

OVERNIGHT GREEN OLIVE, SHALLOT AND THYME FOCACCIA BREAD



Overnight Green Olive, Shallot and Thyme Focaccia Bread image

Overnight focaccia is perfect for family life, since time does most of the work for you to develop flavor and rise on this bread. Focaccia is wonderful because you can add almost anything to the top or even inside. Andras and I are olive crazy, so I load this up with meaty green olives (which the kids can pick out if they're not feeling them), shallots and thyme. This focaccia is perfect served warm at a hot meal or packed up for a picnic, split in half to turn into special sandwiches or wrapped up in parchment and gifted to a friend or neighbor. Both Andras and the kids feel extra special if they find this in their lunch, too.

Provided by Sarah Copeland

Time 8h45m

Yield 1 loaf

Number Of Ingredients 10

6 1/2 cups unbleached bread flour or all-purpose flour
1 tablespoon fine sea salt
1 teaspoon active dry yeast
3 1/2 cups warm water
1/4 cup extra-virgin olive oil, plus more for the baking sheet and for drizzling
1/2 to 2/3 cup pitted Castelvetrano olives (or another green olive, such as Picholine)
1 small shallot, thinly sliced
1/4 cup fresh thyme leaves
1/2 teaspoon flaky sea salt, such as Maldon
Honey, for drizzling

Steps:

  • In a large bowl, whisk together the flour, salt and yeast. Add in the water and stir with a sturdy wooden spoon or a Danish whisk to make a sticky, shaggy dough that comes together. Coat a large plastic or metal bowl completely with the oil. Transfer the dough to the prepared bowl and turn to coat completely in the oil.
  • Cover the bowl with a tight-fitting lid so no air can enter the bowl. Leave on the countertop overnight, or in the fridge for up to 2 days, for the flavor to develop.
  • Oil a 13-by-9-inch rimmed baking sheet generously with olive oil, making sure to get all the corners. Gently slide the dough into the prepared pan (it should be very soft) and use your fingers to spread it into the corners. (If the dough has been chilling in the fridge, remove it and let it rest in a warm place until it is puffy and soft, 30 minutes to 1 hour, before transferring.)
  • Preheat the oven to 450 degrees F. Use the pads of your fingers to dimple the entire surface of the dough. Sprinkle the olives over the top, poking some down inside the bread. Scatter the shallots and thyme over the top. Drizzle generously with oil and scatter over the flaky salt. Bake, rotating once, until the top is evenly golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly, then slide out of the pan. Drizzle with honey. Slice and serve warm. Eat within 24 hours or wrap well and freeze for up to 1 month.

LEMON-THYME FOCACCIA ROLLS



Lemon-Thyme Focaccia Rolls image

Provided by Molly O'Neill

Categories     side dish

Time 2h45m

Yield Six rolls

Number Of Ingredients 8

1 cup warm water
1 package ( 1/4 ounce) active dry yeast
3 tablespoons olive oil, plus oil for greasing the bowl and baking sheet
2 1/2 to 3 cups all-purpose flour
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Steps:

  • Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
  • Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
  • Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 1/2 inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 0 grams, TransFat 0 grams

LEMON HONEY THYME FOCACCIA



Lemon Honey Thyme Focaccia image

Another lemon bread recipe, which can be made entirely in the bread machine (and is thus, no longer a focaccia) or taken out as dough and hand-formed into the focaccia and baked in the oven. Note: the amount of yeast depends on the preparation, 2 teaspoons for machine or 1 tablespoon for the hand-formed loaf.

Provided by CaliforniaJan

Categories     Breads

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

3/4 cup water
3 tablespoons honey
2 large egg whites
1/4 cup vegetable oil
1 tablespoon lemon zest, finely minced
4 tablespoons nonfat dry milk powder
1/2 cup whole wheat flour
1/2 cup cornmeal
2 cups unbleached white flour
1/2 teaspoon salt
2 teaspoons fresh thyme, minced
2 teaspoons yeast, for baked in bread machine or 1 tablespoon yeast, for hand-finished focaccia bread
1/3 cup honey, for focaccia, omit if finished in machine
1/3 cup honey, for dipping

Steps:

  • With all ingredients at room temperature, place in bread machine except the 1/3 cup honey. Program for Dough and start. After the final cycle, remove the dough to a lightly floured work surface.
  • Use your hands to pat the dough into a 10-inch disk and place it on an oiled pizza pan or baking sheet. Allow the dough to rise 30 minutes and then use your finger to gently poke a dozen slight indentations around the top of it.
  • Preheat the oven to 400F with the rack in the center position. Bake the focaccia for 12 minutes at 400F, then lower the temperature to 375°F Remove the focaccia and quickly drizzle the honey over the top:it should collect in the holes as well as drip over the entire surface. Continue baking an additional 12 - 14 minutes. If the top is getting too brown, cover it with a tent of foil (so as not to disturb the honey). Cut the focaccia into wedges and serve hot, warm, or at room temperature with a dish of additional honey for dipping.

Nutrition Facts : Calories 358.1, Fat 7.6, SaturatedFat 1, Cholesterol 0.8, Sodium 185.2, Carbohydrate 67.5, Fiber 2.7, Sugar 31.9, Protein 7.6

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  • Mix yeast, sugar and water so that the sugar and yeast dissolve then allow to sit until the mixture bubbles, around 5-10min.
  • Meanwhile, mIx flours, thyme, lemon zest and once bubbled-up, add the yeast water. Mix to combine, tip out onto a floured surface and knead for around 5 min (stretching the dough out, folding over, turning 90 degrees and repeating) until the dough is no longer sticky.
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  • Tip out the dough, press down to take out the air, divide in two (if you want two loaves, as I'd suggest) and stretch them out relatively flat. Form slightly as you prefer. You can also form directly on the baking sheet/tray.


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