Lemon Honey Thyme Focaccia Recipes

LEMON-THYME FOCACCIA ROLLS

Lemon-Thyme Focaccia Rolls image

Provided by Molly O'Neill

Time 2h45m

Yield Six rolls

Number Of Ingredients 8

Ingredients

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

Ingredients

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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