Thyme Focaccia and Parmesan Focaccia

Thyme Focaccia and Parmesan Focaccia Ingredients

2 Active (1/4-ounce packages)	2 ts Minced fresh thyme leaves
1 ts Sugar	2 tb Cornmeal
2 c Warm water (105?-115? f.)	1/2 c Coarsely grated parmesan
1 tb Table salt about	Coarse salt for sprinkling
5 1/2 c All-purpose flour (about)	Freshly ground black pepper
1/3 c Olive oil

Instructions for Thyme Focaccia and Parmesan Focaccia

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 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 on Aug 19, 1997

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Cornmeal	Olive Oil	Parmesan
Salt	Sugar	Thyme

Breads Sandwiches Corn Parmes Olive oil Parmesan Grains

for flavor and categorization

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